Chilean Bean Stew


From the Moosewood New Classics cookbook. Here's a recipe for a traditional summertime stew from Chile. According to the Moosewood cookbook it's traditionally made with fresh corn and fresh shelled red or white beans.

2 tbsp oil
2 c chopped onion
4 cloves garlic, minced
salt
black pepper
red pepper flakes
1 quart squash puree
vegetable broth or chicken broth as needed.
3 c corn kernels
3 c pinto beans, cooked
1/2 c chopped basil
grated cheddar cheese

Heat oil in a soup pot and saute onion and garlic. Season with salt, pepper and red pepper to taste. Saute until onion is golden and fragrant. Stir in the squash and thin to desired consistency with broth. Add in the beans and corn and bring to a simmer. Taste for salt & pepper. Mix in the basil and serve with a sprinkle of grated cheddar.

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