Beans, an essential part of the South American diet, join other staples from that part of the world--corn, squash, and tomatoes--in this extremely popular Chilean vegetable stew. We've chosen kidney beans, but you can use pinto, cannellini, or any type you have on hand.
2 cups fresh (cut from about 4 ears) or frozen corn kernels
1/2 cup chopped fresh basil (optional)
How to Make It
In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, paprika, cayenne, and oregano and cook, stirring, until fragrant, about 1 minute.
Stir in the pimientos, tomatoes, squash, water, and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, until the squash is almost tender, about 15 minutes. Uncover and simmer vigorously until almost no liquid remains in the pan, about 5 minutes. Add the beans and corn and cook until the corn is just tender, about 5 minutes. Stir in the basil.
· Add one cup of diced ham along with the beans and corn. : · Use peeled, cubed pumpkin or acorn squash instead of the butternut squash.
Wine Recommendation: Gewurztraminers from Alsace have a unique combination of aromas: rose petals, ripe apricots, and musky spice. Though called dry, these wines usually contain a bit of residual sugar--a real plus for this dish, with its sweet squash and corn.