Porotos Granados soup



This soup is from “River Cottage Veg Everyday” by Hugh Fearnley-Whittingstall

serves 6

This is my (Hugh’s) 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 24 hours and reheat gently before serving.

2 tablespoons olive oil

1 medium onion,chopped

2 cloves garlic , finely chopped

1 heaped teaspoon of Smoked paprika

handful of Oregano or marjoram chopped

100g small dried beans, such as pinto, navy or cannelloni beans, soaked overnight in cold water.

1 litre vegetable stock

1 bay leaf

750 g squash, such as butternut, Crown Prince, peeled deseeded and cut into 2cm chunks

200g French beans, trimmed and cut into 2 cm pieces

Kernels cut from 2 cobs of corn

Sea salt and freshly ground black pepper.

Heat the oil in a large saucepan or casserole over a medium heat. Add the onion and garlic and sauté gently for about 10 minutes. Add the paprika and 1 tablespoon of the oregano. Cook for another minute.

If using dried beans, drain them after soaking and add to the pan, with the stock and bay leaf. Bring to boil, then reduce the heat and simmer for about 45 minutes, or until the beans are completely tender ( dried beans vary, and sometimes this may take over an hour). Add the squash, stir well and simmer for 10-15minutes until the squash is just tender, then add the French beans and corn kernels and simmer for another 5 minutes.

If using tinned beans, add the drained, rinsed beans, the squash, bay leaf and stock at the same time, and simmer until the squash is just tender 10-15 minutes. Then add the French beans and corn kernels and simmer for a further 5 minutes.

To finish, season we’ll – I use about 1 teaspoon salt and plenty of pepper. Stir in the remaining oregano, leave to settle for a couple of minutes then serve.


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