So, for this recipe, I wanted to use the newly harvested beans that came out of our garden. The rest of the ingredients were also readily available, so here goes.
- 3 Tbsp. oil
- 1 chopped onion
- 3 minced garlic cloves
- 1 Tbsp. paprika
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 cup chopped tomatoes
- 3 cups stock or water
- 1 – 1 1/2 lbs. pumpkin or winter squash, diced (I used frozen)
- 2 cups beans (cranberry or purple hull – I used purple hull)
- salt & pepper to taste
- 1 cup fresh or frozen corn
- 2 – 3 Tbsp. fresh basil
Heat oil over medium flame in large pot. Add onions and sauté until translucent. Stir in garlic, paprika, cumin and oregano and sauté for another 1-2 minutes.
Add tomatoes and cook another 3-4 minutes. Add stock, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until pumpkin and beans are cooked through and soft.
Stir in corn and basil. Simmer another 5 minutes, adjust seasoning and serve.
(This is a vegetarian recipe, but your choice of meat can be added.)
In Chile, we usually accompany these with an “ensalada a la Chilena” (fresh tomatoes and onions salad); it is a summer favorite!