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Name: Fanesca
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: Ecuador
Ingredients: 500 g white beans (dried); 250 g white corn kernels (dried); 300 g pumpkin, peeled and cubed; 300 g squash, peeled and cubed; 150 g carrots, diced; 200 g potatoes, diced; 2 medium plantains, sliced; 150 g fresh peas; 200 g queso fresco, crumbled; 250 ml milk; 2 eggs; 300 g salted cod, soaked and shredded; 1 medium onion, finely chopped; 2 garlic cloves, minced

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Ecuador2 h 30 minServes 6déjà cuisiné

Fanesca

Ingrédients14

white beans (dried)500 g
white corn kernels (dried)250 g
pumpkin, peeled and cubed300 g
squash, peeled and cubed300 g
carrots, diced150 g
potatoes, diced200 g
plantains, sliced2 medium
fresh peas150 g
queso fresco, crumbled200 g
milk250 ml
eggs2
salted cod, soaked and shredded300 g
onion, finely chopped1 medium
garlic cloves, minced2

légumecéréalefruitlaitier et œuffruits de mer

Préparation

Soak the beans, corn, and salted cod overnight; drain and rinse them the next day.
In a large pot, sauté the onion and garlic in a little oil until translucent.
Add the soaked beans and corn, cover with water, and simmer for about 45 minutes until the beans begin to soften.
Stir in the pumpkin, squash, carrots, potatoes, plantains, and peas; continue cooking until all vegetables are tender.
Add the shredded cod, milk, and crumbled cheese; simmer gently for 10 minutes to meld flavors.
Beat the eggs, temper them with a small amount of hot broth, then stir the mixture into the soup; season with salt and pepper and serve hot.