Porotos granados

Ingredients10

• fresh cranberry beans, shelled800 g
• butternut squash or pumpkin, peeled and diced400 g
• fresh corn kernels300 g
• onion, finely chopped1
• garlic, minced2 cloves
• vegetable oil2 tbsp
• sweet paprika1 tsp
• fresh basil leaves12
• water or light vegetable broth1 L
• salt1 tsp

Method

1. Heat the oil in a heavy pot over medium heat and cook the onion until soft and translucent.
2. Add the garlic and paprika and stir for about 1 minute, without browning.
3. Add the beans and water or broth, bring to a boil, then simmer gently until the beans are nearly tender, about 40 minutes.
4. Stir in the squash and cook until it starts to soften, about 15 minutes.
5. Add the corn and salt and simmer until the beans, squash, and corn are fully tender and the stew is thick, about 10 minutes.
6. Tear in the basil, simmer 2 minutes more, adjust the salt, and serve hot.