Several years ago, Lane and I invited some friends over for Moosewood's Chilean Bean Stew from this lovely little collection of recipes. It was quite delicious, but for some strange reason I haven't made it since. I recommended it to Lane's parents over the holiday and promised to email them the recipe, instead I thought I might just post it here and recommend it in general. I'll be cooking some myself this weekend.
Moosewood Restaurant Chilean Bean Stew
Ingredients
2 Tbsp. vegetable oil
2 C. chopped onion
4 cloves garlic, minced or pressed
1.5 tsp. salt
0.5 tsp. ground black pepper
0.25 tsp. cayenne (this can be adjusted to taste)
3 C. water
4 C. (about 3 lbs.) butternut squash, peeled, seeded, and cubed
3 C. fresh or frozen corn
2 15 oz. cans of red pinto beans, drained and rinsed
.5 C. chopped, fresh basil
Heat the oil in a large soup pot. Saute the onion, garlic, salt, pepper, and cayenne over medium heat for about 5 minutes. Add the water and the squash, cover, and bring to a boil. Reduce heat to simmer for 10 minutes. Stir in 1 cup of the corn, the beans, and the basil. Cover and continue simmering until the squash is soft (another 5 to 10 minutes).
Ladle 2 cups of the broth from the stew into a blender with the remaining corn. Puree until smooth. Stir the pureed corn back into the stew. Serve warm with freshly baked cornbread. Serves 4 to 6. Refrigerates and reheats very well.
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