What I love about cooking ethnically diverse and world wide cuisines is that I always learn something new, not just about the culture, country and its people, but about certain ingredients that I would otherwise not see or hear of. Recently, I have been introduced to Calabaza squash, anasazi beans and pebre - a Chilean sauce.
This Chilean Stew which I am told is known as 'porotos granados' is recommended to be made with a Calabaza also known as West Indian Pumpkin. Calabaza is popular through the Caribbean and South America. There is an Afro-Caribbean grocers in Glasgow - Sollys African Village in the west end and I could have gone there and checked out there colourful selection of pumpkins and squashes, but I read that the flavour was similar to both acorn squash (and butternut squash), so that is what I have substituted here. Acorn squash like carrots is rich in beta-carotene. Another ingredient that was recommended was anasazi beans. I have never seen them in my life, let alone heard of them. These are apparently small purple and white kidney shaped bean from the same family as the pinto bean, so you can guess what I used for the recipe. And all these modifications still made for a good hearty stew. Despite the large amount of paprika doused in this, this is not an overly spicy stew, not like Vegetarian Chillis!
Chileans like to serve this stew with a spicy herby pepper sauce called pebre. Well I have no pebre, in place of it though I made some salsa instead. I wonder what my fellow blogger Chilean Woman will think of this recipe?!
UPDATE: Ah I requested and Chilean Woman was happy to oblige. Here is a link to her authentic Chilean Porotos Granados - go on, you must check it out! And finally, I don't know how I missed it but my good friend Little Black Fox also made this dish - see here.
Thanks to Johanna at Green Gourmet Giraffe for introducing me, this is my first contribution to Ricki at Diet, Dessert, Dogs for her Wellness Weekend: 1-5th December .
Stew with Corn and Beans
2 tablespoons vegetable oil
1 large onion, finely sliced
4 cloves garlic, crushed
1½ tablespoons paprika
4 large tomatoes, cored and diced
2 teaspoons dried oregano
Salt and pepper to taste
300g onion squash, peel and chopped into
bite size cubes
1 x 400g tinned Pinto beans, or freshly cooked
150g corn kernels, fresh, frozen or canned
In a large saucepan, heat the oil and add
the onions and garlic and sauté until soft,
Then stir in the paprika and sauté for a couple of minutes before adding
in the tomatoes and the rest of the seasoning.
Cook for about 10 minutes until the mixture begins to thicken. Add the beans,, stock and squash and cook for
20 minutes until the squash is tender.
Stir in the corn and simmer for a few minutes more. Serve with rice. Adapted from Lean Bean Cuisine by Jay