Porotos Granados (cranberry beans stew - Chilean recipe)

Ingredients

• 2 tablespoons of vegetable oil
• 1 small onion, chopped into squares
• 1 clove of minced garlic
• Salt, paprika, pepper, and cumin to taste
• 1 1/2 kg (3.3 lb) of cranberry beans
• 2 corns
• 1/4 kg (about 1/2 lb) of pumpkin (or squash)
• 8 basil leaves

Instructions

1. 1

   Thrash the beans (i.e. remove them from their husks), chop the corns, wash and chop the pumpkin into medium-sized cubes.

2. 2

   In a large pot, cook with enough hot water to cover the beans and chopped pumpkin, add a little salt and about 4 basil leaves. Cook over medium heat for about 30 minutes.

3. 3

   Meanwhile make a stir-fry sauce in a pan with oil, onion chopped in squares, garlic, chopped basil, and the remaining spices. It takes about 7 minutes, more or less.

4. 4

   Meanwhile add the corn to the mixture of beans, and cook for about 5 more minutes.

5. 5

   Then add the stir-fry sauce that was prepared, stir well and cook for about 3 more minutes.

6. 6

   Let it stand and serve with basil on top or with “color”, which is basically red pepper powder with some lard or melted butter.