This bean and squash stew is a summer staple in Chile. The fresh basil really stands out in an otherwise simple stew. Serve this dish with quinoa or brown rice and a green salad.
Steps
1
Making the Stew
Ingredients
1 lg yellow onion, small diced
4 cloves garlic, minced
1 med butternut squash (about 1 lb), peeled, halved, seeded, and cut into 1⁄2-inch cubes
2 cups cooked pinto beans, or one 15-ounce can, drained and rinsed
6 ears corn, kernels removed (about 3 1⁄2 cups)
sea salt and freshly ground black pepper, to taste
1 cup basil, course chopped
In sauce pan on medium to high heat, add the onions to the pan, moving around the pan allowing the sugars to be released until the onions are slightly golden and translucent, about 3-4 minutes. Add 1/4 cup water or vegetable stock to deglaze and pick up those sugars to caramelize onions.
Lower the heat to low-medium and add the garlic, squash, beans, corn, and 2 cups of water and cook for 25 minutes, or until the squash is tender.
Season with salt and pepper, remove from heat and and stir in the basil. Serve hot.
