Squash, bean and sweetcorn hotpot
This version of the traditional Chilean squash and bean stew, otherwise known as Porotos granados, is hearty and warming. Like so many such dishes, it's even better if you leave it for 24 hours and reheat gently before serving.
2 tablespoons olive oil
1medium onion, chopped
2 garlic cloves, finely chopped
1 teaspoon sweet smoked paprika
A handful of oregano or marjoram, chopped
400g tin beans such as pinto, navy or cannellini beans, drained and well rinsed
1 litre vegetable stock
1 bay leaf
750g squash, such as butternut, Crown Prince or onion, peeled, deseeded and cut into 2cm chunks
200g French beans, trimmed and cut into 2cm pieces
Kernels cut from 2 cobs of corn
Sea salt and freshly ground black pepper
Heat the oil in a large saucepan or casserole over a medium heat. Add the onion and garlic and sauté gently for about 10 minutes. Add the paprika and 1 tablespoon of the oregano. Cook for another minute.
Add the squash, stir well and simmer for 10–15 minutes until the squash is just tender, then add the French beans and corn kernels and simmer for another 5 minutes.
Add the drained, rinsed beans, the squash, bay leaf and stock at the same time, and simmer until the squash is just tender, 10–15 minutes. Then add the French beans and corn kernels and simmer for a further 5 minutes.
To finish, season well – I use about 1 teaspoon salt and plenty of pepper. Stir in the remaining oregano, leave to settle for a couple of minutes, then serve.
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Recipe adapted for Newcastle Can from River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall (Bloomsbury)
Photography © Simon Wheeler