Happy Easter Everyone!
I had a fantastic Easter with good friends and good food. We even dyed eggs and rolled them down the hill! This apparently is a Scottish/European tradition. Rolling eggs down a hill. So, we brought a few beers to the park with our colorful dyed eggs and the races began. We got quite a few looks. Maybe that was the homemade bunny ears I made and wore…who knows.
Since I had some time Saturday, I decided to make this yummy dish. Yes, I cook when I’m bored…don’t judge me. I mentioned this dish previously in one of my first posts. When I tried it at the restaurant I knew I had to make it myself. It’s a fairly simple dish, but it does take a little while to cook all the squash and beans. Worth the wait. The sweet, mushy pumpkin and light, white porotos beans makes for a filling, delicious stew for anytime of year. The dish is similar to Three Sister’s Stew, a dish my mom used to make at home all the time. It is authentically Chilean, using both Spanish and Chilean ingredients in a delicious fusion. The recipe below was adapted from I recipe I found on whats4eats.
1 cup white porotos beans, soaked and drained (an alternative could be white cannellini beans)
3 cups of squash or pumpkin, diced with the skin removed
(I used a big chunk of calabaza which is sold everywhere here in Chile. It’s really more like squash then pumpkin, but the calabaza itself is huge so they have to sell it in pieces
1 cup diced tomatoes (canned or fresh)
3 cups of chicken stock (I used water and bouillon base)
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon cumin
1 white onion, diced
3 cloves garlic, minced
1 white potatoes, diced (optional)
1 carrot, diced (optional)
1 cup of frozen corn
chopped basil (as much as you can get your hands on)
- Heat the oil over medium flame in a large pot. Add the onions and sauté until translucent. Stir in the garlic, paprika, cumin and oregano and sauté for another 1-2 minutes.
- Add tomatoes and cook another 3-4 minutes. Add the stock, potatoes, carrots, pumpkin, beans, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the pumpkin is cooked through and soft.
- Take a fork and mash up the pumpkin, potatoes and carrots to thicken the broth. You can also use an emulsion blender if you like to get a thicker stew. Be careful not to mash up all the beans. You don’t want an orange paste.
- Stir in the corn and basil. Simmer another 5 minutes, adjust seasoning and serve with a nice chorizo sausage and some fluffy hunks of pan del día. This stew is also excellent served with a simple ensalada chilena (tomato, red onion, cilantro and oil and vinegar)