Porotos Granados (Chilean Bean Stew)
Source of Recipe
The Chef - e-mail list
Recipe Introduction
This classic Chilean dish composed of beans, corn, pumpkin, peppers,and tomatoes, all New World ingredients, flaunts its pre-Columbian roots. Traditionally made with the ubiquitous "aji" pepper of Chile, a fiery hot yellow pepper that spices up many Chilean specialties, I have substituted jalapenos for those of us who can't get the genuine article.
List of Ingredients
cups (1 L) canned white beans such as cannellini or
navy beans, rinsed and drained
2 cups (500 ml) peeled and diced pumpkin or other
winter squash
1-2 jalapeno peppers, seeded and finely chopped
3 Tbs (45 ml) olive oil
1 onion, chopped
1 Tbs (15 ml) paprika
4-6 plum tomatoes, seeded and chopped
2 ears fresh corn, cut into 2-inch (5 cm) pieces
Salt and freshly ground pepper to taste
Chopped fresh basil for garnishRecipe
Combine the beans, pumpkin, jalapenos, and enough water to cover in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 20 minutes. Meanwhile, heat the oil in a skillet over moderate heat and saute the onion and paprika until the onions are tender, about 5 minutes. Add the onion mixture to the beans along with the tomatoes, corn, salt, and pepper. Simmer for 15 minutes and serve garnished with chopped basil.
Serves 6 to 8.
|
|
member logon
