← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 2 tbsp Olive oil
• 1 Onion, finely chopped
• 2 cloves Garlic, finely chopped
• 1 tsp Paprika
• ½ tsp Cumin
• 300 g butternut squash or pumpkin, cut into 1 cm cubes
• 600 g fresh shelled cranberry beans (or 2 × 400 g cans cannellini, drained)
• 2 Tomato, diced
• 500 ml vegetable stock or water
• 300 g sweetcorn kernels
• 1 handful fresh basil leaves, torn
• 1 Green chilli, finely chopped (optional)
• Salt
• Black pepper

Method

1. Heat the oil in a large pot over medium heat and cook the onion for 6 min, until soft. Stir in the garlic, paprika and cumin for 1 minute.
2. Add the squash, fresh beans, tomatoes and stock. Bring to the boil, then cover and simmer for 25–30 min, until the beans are tender and some of the squash has melted into the broth. (With canned beans, simmer the squash for 15 min, then add the beans for 5 min.)
3. Add the corn and half the basil and cook for 5 min more, stirring, until the stew is thick and creamy. Add a splash of water if it gets too dry.
4. Season well, then stir in the rest of the basil just before serving, with chilli and an ensalada chilena on the side.

Tips

• For “porotos con mazamorra”, blend half the corn first; it thickens the stew beautifully.
• Frozen corn and butternut squash work well out of season.

Sources

Written in our own words after cross-checking these recipes:

Cocina Chilena (Pilar Hernández) Physicians Committee (PCRM)