Summer Bean Stew

Autor: Inacap

INGREDIENTES

• 1 kg (2 lbs 3 oz) white beans
• 2 ears of ‘humero’ corn
• 3 tbsp fresh basil leaves
• 200 g (6 oz) squash, cubed
• 2 tbsp oil
• 1 medium onion, cubed
• 2 garlic cloves
• 1 tsp paprika
• Salt to taste

INSTRUCCIONES

• Step 1 – Shell the beans and cook in salted water, then let rest in the cooking water.
• Step 2 – Separately, wash the corn and grate with the basil leaves, then set aside.
• Step 3 – Separately, sauté the cubed onion and finely minced garlic in a pot. Season with salt and paprika.
• Step 4 – Add squash, mix well and add the cooked beans, reserving a small amount of the broth. Bring to a boil, then add the grated corn and correct the salt. Stir constantly, ensuring that the mixture does not stick to the bottom of the pot.
• Step 5 – If the beans are too thick, add some of the reserved broth.
• Step 6 – Cook for approximately 15 minutes or until the corn is cooked. Serve in a deep dish with a bit of ‘color.’