Cranberry Bean and Pumpkin Stew with Grated Corn Recipe

Name: Cranberry Bean and Pumpkin Stew with Grated Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried cranberry or pinto beans, soaked overnight and drained; 2 tablespoons vegetable oil; 1/2 pound smoky bacon, sliced 1/4 inch thick and cut into 1/4-inch dice; 4 large garlic cloves, minced; 1 large white onion, cut into 1/2-inch dice; 1 green bell pepper, cut into 1/2-inch dice; 1 aji cristal chile (see Note) or jalapeco, seeded and minced; 2 teaspoons ground cumin; 1 teaspoon dried oregano, crumbled; 1 teaspoon sweet paprika; Kosher salt and freshly ground pepper; 4 plum tomatoes, coarsely chopped; 6 cups chicken stock or low-sodium broth; 1/2 pound peeled and seeded pumpkin or butternut squash, cut into 1-inch chunks; 6 ears of fresh corn, shucked; 2 tablespoons coarsely chopped basil

Servings: persons

1 pound dried cranberry or pinto beans, soaked overnight and drained
2 tablespoons vegetable oil
1/2 pound smoky bacon, sliced 1/4 inch thick and cut into 1/4-inch dice
4 large garlic cloves, minced
1 large white onion, cut into 1/2-inch dice
1 green bell pepper, cut into 1/2-inch dice
1 aji cristal chile (see Note) or jalapeco, seeded and minced
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1 teaspoon sweet paprika
Kosher salt and freshly ground pepper
4 plum tomatoes, coarsely chopped
6 cups chicken stock or low-sodium broth
1/2 pound peeled and seeded pumpkin or butternut squash, cut into 1-inch chunks
6 ears of fresh corn, shucked
2 tablespoons coarsely chopped basil

1
In a large saucepan, cover the beans with cold water and bring to a boil.
2
Reduce the heat to moderate and simmer until the beans are just tender, about 45 minutes.
3
Drain the beans.
4
In a large cast-iron casserole, heat the oil until shimmering.
5
Add the bacon and cook over moderate heat, stirring occasionally, until golden, 5 minutes.
6
Add the garlic and cook until fragrant, 1 minute.
7
Stir in the onion, bell pepper, chile, cumin, oregano, paprika, 1 tablespoon of salt and 1 teaspoon of pepper.
8
Cook, stirring occasionally, until the vegetables soften, 5 minutes.
9
Add the tomatoes and cook, stirring, until they begin to break down, about 2 minutes.
10
Add the beans and chicken stock to the vegetables and bring to a boil over high heat.
11
Cover partially and cook over moderate heat for 45 minutes, stirring occasionally.
12
Add the pumpkin and cook until tender, about 15 minutes.
13
Meanwhile, grate the corn on the large holes of a box grater set in a shallow bowl; you should have about 1 1/4 cups.
14
Add the corn and its juices to the stew along with the basil and simmer over moderate heat until thickened, about 10 minutes longer.
15
Season with salt and pepper and serve.

1836

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 pound dried cranberry or pinto beans, soaked overnight and drained, 2 tablespoons vegetable oil, 1/2 pound smoky bacon, sliced 1/4 inch thick and cut into 1/4-inch dice, 4 large garlic cloves, minced, and more.

Yes, Cranberry Bean and Pumpkin Stew with Grated Corn falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry Bean and Pumpkin Stew with Grated Corn

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