Porotos Granados is a hearty Chilean pumpkin & bean stew (the name comes from a Chilean bean called Cranberry bean in English packed full of flavour, and despite being a summer dish in its native land, its the perfect thing to eat in the colder month before we get into the seriously chuffing freezing weather. And yes, I'm rather fond of Chilean food these days, it's a cuisine that really appreciates its pumpkins & beans (there is a common saying in Chile eres mas chileno que los porotos - You're more Chilean than beans!). Cranberry beans aren't available in the UK (I've not found any yet, so they may have to join Anasazi beans on the long list of Fine-I'll-Grow-It-My-Bloody-Self vegetables*) so I usually use chickpeas or pinto beans but whatever you have available will work well too
Porotos Granados (serves 4)
750g winter squash (preferably a good, flavoursome variety like crown prince or kabocha, or good old butternut) peeled, deseeded & cut into 2cm-ish chunks
2 tbs vegetable oil
1 onion, chopped
2 cloves garlic, chopped
1 litre vegetable stock
400g can of chickpeas (or 100g dried beans soaked overnight)
200g french beans, cut into short lengths
1 tsp smoked paprika
a handful of fresh oregano, chopped
salt & pepper
Heat the oil in a large pan & fry the onion until translucent. Add the garlic, pumpkin, paprika & half the oregano. Add the vegetable stock & simmer for 10 minutes. Add the beans, chickpeas & sweetcorn & simmer until pumpkin is tender (5 minutes or so). Season & stir in the rest of the oregano. Leave to stand a few minutes & serve.
Om nom nom!
Right-o, off to make some Doce de abóbora!
*Because cephalopodic gods forbid that I abandon a recipe just because the ingredients aren't available in this country!