Porotos granados (Bean and vegetable stew)

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This vegetarian version of Chile's national dish comes strongly recommended by our Chilean visitor, Gabriela: "You can't say you have lived if you've never tried Porotos Granados."

Ingredients

• 225 g haricot beans, soaked in cold water overnight
• 3 tablespoons olive oil
• 2 medium onions, finely chopped
• Garlic to taste, peeled and crushed
• 2 tablespoons sweet paprika
• Red chillies, to taste, finely chopped
• 225 g sweetcorn
• 450 g pumpkin, marrow or squash, cut into 2.5 cm cubes
• 450 g tomatoes, peeled and roughly chopped or 1 x 400 g tin of chopped tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried basil - see the comments page
• Seasoning to taste

Method

1. Drain and rinse the beans and place in a large pan.
2. Cover with water, bring to the boil and boil vigorously for 10 minutes.
3. Reduce the heat and simmer for 1-1½ hours until tender.
4. Drain and set aside, reserving half of the bean liquid.
5. Heat the oil in a large saucepan, add the onions and fry until soft.
6. Stir in the garlic and paprika and fry for a further 5 minutes.
7. Add the remaining ingredients and simmer for 15 minutes to blend the flavours.
8. Add some bean liquid if necessary and continuing simmering until the marrow or squash has disintegrated.

Serving suggestions

Serve in large bowls with rice and/or tortillas and pebre chileno.