Name: Porotos Granados
Yield: Serves 6
Ingredients: 2 tablespoons canola or olive oil; 1 onion, chopped; 2 garlic cloves, finely chopped; 1 teaspoon sweet smoked paprika; A handful of oregano or marjoram, chopped; 3 1/2 ounces/100g small dried beans, such as pinto, navy, or cannellini beans, soaked overnight in cold water, or 1 (14-ounce/400g) can beans, drained and well rinsed; 1 quart/liter vegetable stock; 1 bay leaf; 1 1/2 pounds/750g squash, such as butternut or red kuri, peeled, seeded, and cut into 3/4-inch/2cm chunks; 7 ounces/200g green beans, trimmed and cut into 3/4-inch/2cm pieces; Kernels cut from 2 cobs of corn; Sea salt and freshly ground black pepper

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Porotos GranadosSimon Wheeler

This is my version of the traditional Chilean squash and bean stew. It's wonderfully hearty and warming and, like so many such dishes, even better if you leave it for twenty-four hours and reheat it gently before serving.

Recipe notes

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