Chilean · serves 6 · about 75 minutes
Chile's summer church: cranberry beans stewed with corn, squash, and basil. When the granados pot goes on, it's officially summer — and everyone's staying for lunch.
Ingredients
- 2 cans Iberia Cranberries Beans W/S 15 oz
- 2 cups butternut or kabocha squash, cubed
- 2 ears of corn — kernels cut, half blended
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp paprika
- 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 4 cups water or stock
- 8 leaves fresh basil
- to taste salt
Method
- Make the color: warm the oil with the paprika, then soften the onion and garlic in it.
- Add the squash and water; simmer 15 minutes until it starts to soften.
- Add the beans and the blended corn; simmer 20 minutes, until the squash collapses and thickens the pot.
- Stir in the whole corn kernels and cook 5 more.
- Tear in the basil at the very end. Serve in deep bowls with pebre or a sliced-tomato salad — Chilean summer, complete.