Porotos granados

Serves

4 People

Cooking Time

45 minutes

Season

Autumn

Summer

Dietary

Vegan

Vegetarian

This is a super easy smoky and spicy stew from South America made with late summer/early autumn veg including, sweetcorn, squash and green beans (use what you have, it's great with mushrooms or celery!). It’s hearty, warming and little unusual. Charring the sweetcorn gives it lots of extra flavour but if you have any 'smoked water' or smoked salt that will be perfect here too.

Ingredients

1 onion
2 carrots
3 sticks of celery
2 cloves garlic
Olive oil
1 tsp chilli flakes
1 tsp cumin seeds
1 tbsp smoked paprika
1/2 tsp cayenne pepper
1 tsp ground cumin
1 tsp dried oregano
2 tbsp tomato puree
2 cobs of sweet corn
200g green beans/runner beans finely sliced
750g squash
Tin of borlotti beans or similar
1 litre of veg stock

Method

Step 1.

Firstly finely dice your onion, carrots, celery and crush and chop your garlic. Heat a large casserole pan over a medium heat and add a glug of olive oil. Add the diced vegetables and sweat over a low heat for around 10 mins stirring often.

Step 2.

Make your stock by adding 1 litre of hot water to your stock pot or cube in a large jug and set aside. Peel and chop your squash into 1 inch pieces.

Step 3.

Add the spices, oregano and tomato puree to the pan and stir well. Add the squash and stir then add the hot stock and the tin of beans. Mix well and leave to simmer.

Step 4.

Prepare your corn by cutting the kernels away from the cob of corn. Heat a dry frying pan over a medium heat and add the corn. Char the corn in the pan stirring every so often, with it slightly burning. Once it’s all slightly charred add this to the stew.

Step 5.

Simmer your stew for around half an hour over a low heat until the squash is soft. Finely chop your green beans into 1cm long pieces then add this to the stew. Put the lid on and take off the heat and leave to steam for around 5 minutes. Taste the stew and season to taste with salt.