F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Fresh Bean and Corn Stew with Paprika Oil
© Fernando Bengoechea

Fresh Bean and Corn Stew with Paprika Oil

  • SERVINGS: 6
  • MAKE-AHEAD

Chileans love beans and have a vast repertoire of bean recipes. But this one, thickened with corn and pumpkin, is the national favorite. It's usually served as a first course, but it makes a luscious side dish with grilled or roasted meats.

STEW

  1. 4 cups fresh or frozen shelled beans (about 1 1/2 pounds), such as kidney beans, cranberry beans, black-eyed peas or lima beans
  2. 3/4 pound pumpkin or butternut squash, peeled and cut into 1/2-inch cubes (2 cups)
  3. 2 cups chicken stock or canned low-sodium broth
  4. 2 cups water
  5. 1 1/2 tablespoons vegetable oil
  6. 1 large onion, finely chopped
  7. 1 medium carrot, coarsely grated
  8. Salt and freshly ground pepper
  9. 6 ears corn, kernels removed, or 3 cups frozen corn (two 10-ounce packages)
  10. 10 basil leaves, coarsely chopped

PAPRIKA OIL

  1. 1/2 cup vegetable oil
  2. 2 garlic cloves, crushed
  3. 1 tablespoon paprika
  1. MAKE THE PAPRIKA OIL In a large heavy casserole, combine the beans with the pumpkin, chicken stock and water and bring to a boil. Cover and cook over low heat until the beans are barely tender, about 15 minutes, depending on the size and type of bean.
  2. Heat the oil in a medium skillet. Add the onion and carrot and cook over moderate heat, stirring frequently, until lightly browned, about 8 minutes. Season with salt and pepper. Add this mixture to the beans and simmer for 15 minutes longer.
  3. Add 1 cup of the corn kernels to the beans. Puree the rest of the corn in a blender. If the puree is very dry, add a ladle of the bean cooking liquid. Stir the corn puree and basil into the beans and simmer for another 15 minutes, stirring frequently; the corn puree will thicken the stew. If it gets too thick, thin the stew with hot water; it should be slightly runny. Taste; adjust the seasonings.
  4. Heat the oil in a small skillet. Add the garlic and cook over moderate heat until golden, about 2 minutes; discard the garlic. Remove the skillet from the heat and stir in the paprika. Drizzle the stew with the paprika oil and serve hot.
Make Ahead The stew and paprika oil can be refrigerated separately for up to 2 days.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.