Cranberry Bean and Pumpkin Stew with Grated Corn

• MAKE-AHEAD
• STAFF-FAVORITE

Ingredients

1. 1 pound dried cranberry or pinto beans, soaked overnight and drained
2. 2 tablespoons vegetable oil
3. 1/2 pound smoky bacon, sliced 1/4 inch thick and cut into 1/4-inch dice
4. 4 large garlic cloves, minced
5. 1 large white onion, cut into 1/2-inch dice
6. 1 green bell pepper, cut into 1/2-inch dice
7. 1 ají cristal chile (see Note) or jalapeço, seeded and minced
8. 2 teaspoons ground cumin
9. 1 teaspoon dried oregano, crumbled
10. 1 teaspoon sweet paprika
11. Kosher salt and freshly ground pepper
12. 4 plum tomatoes, coarsely chopped
13. 6 cups chicken stock or low-sodium broth
14. 1/2 pound peeled and seeded pumpkin or butternut squash, cut into 1-inch chunks
15. 6 ears of fresh corn, shucked
16. 2 tablespoons coarsely chopped basil

1. In a large saucepan, cover the beans with cold water and bring to a boil. Reduce the heat to moderate and simmer until the beans are just tender, about 45 minutes. Drain the beans.
2. In a large cast-iron casserole, heat the oil until shimmering. Add the bacon and cook over moderate heat, stirring occasionally, until golden, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the onion, bell pepper, chile, cumin, oregano, paprika, 1 tablespoon of salt and 1 teaspoon of pepper. Cook, stirring occasionally, until the vegetables soften, 5 minutes. Add the tomatoes and cook, stirring, until they begin to break down, about 2 minutes.
3. Add the beans and chicken stock to the vegetables and bring to a boil over high heat. Cover partially and cook over moderate heat for 45 minutes, stirring occasionally. Add the pumpkin and cook until tender, about 15 minutes.
4. Meanwhile, grate the corn on the large holes of a box grater set in a shallow bowl; you should have about 1 1/4 cups. Add the corn and its juices to the stew along with the basil and simmer over moderate heat until thickened, about 10 minutes longer. Season with salt and pepper and serve.