Bean, Corn and Squash Stew
Recipe from Food & Wine

In his excellent version of the traditional Chilean stew porotos granados, chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil.


Bean, Corn and Squash Stew
Tina Rupp

by 2  people

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Ingredients
  • 1  quart
    water
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  • 1  1 1/2-pound
    butternut squash, peeled, seeded and cut into 1-inch cubes
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  • 4  cups
    fresh corn kernels, (cut from about 6 ears)
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  • 1  19-ounce
    can kidney beans, drained
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  • 3/4  cup
    chopped basil leaves
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  • 1/4  cup
    plus 2 tablespoons vegetable oil
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  • 1 
    large onion, coarsely chopped
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  • 1 
    red bell pepper, coarsely chopped
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  • 1 
    green bell pepper, coarsely chopped
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  • 1  teaspoon
    ground cumin
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  • 1  teaspoon
    dried oregano
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  • 2  teaspoons
    hot paprika
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  •  
    Salt and freshly ground black pepper
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Directions
1.
In a large pot, bring the water to a boil with the squash and corn. Cover and simmer over moderately low heat until the squash is just tender, about 15 minutes. Add the kidney beans and cook until the beans are hot. Transfer 3 cups of the squash mixture to a blender along with some of the liquid and 1/2 cup of the basil; puree. Return the puree to the pot and keep warm.
2.
Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the onion and bell peppers and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the cumin, oregano and 1 teaspoon of the paprika and cook, stirring, until fragrant, about 4 minutes. Stir the vegetables into the stew and season with salt and pepper.
3.
In a small saucepan, heat the remaining 1/4 cup of oil. Add the remaining 1 teaspoon of paprika and cook over low heat until fragrant. Transfer to a small bowl.
4.
Ladle the stew into bowls. Swirl in the paprika oil, sprinkle with the remaining 1/4 cup of chopped basil and serve.
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