Porotos Granados

Method

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1. Heat the oil and cook the onions over medium heat for 8 minutes until soft.

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2. Add the garlic, paprika, cumin and oregano and cook 90 seconds.

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3. Add the beans, pumpkin and stock, bring to a simmer and cook 20 minutes, until the pumpkin is beginning to fall apart.

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4. Stir in the grated corn and the whole kernels and simmer 15 minutes more. The stew will thicken visibly as the corn starch releases.

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5. Crush some of the pumpkin against the side of the pan to thicken it further.

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6. Season with the salt and pepper.

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7. Take off the heat and stir in the basil. Rest 5 minutes before serving.

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Chef’s Tips

• Grate half the corn. It is the only thickener and it does the whole job.
• Choose a pumpkin that collapses — butternut works, and a firm-fleshed squash does not.
• The basil goes in off the heat. Simmered, it turns black and bitter.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Pebre and bread on the table
• A cold Chilean Sauvignon Blanc
• Followed by fresh fruit

Storage & Reheating

Refrigerate up to 4 days and freeze 3 months. It thickens hard; loosen with stock and add fresh basil when reheating, since the first lot fades.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.