Chilean-Style Bean, Butternut and Corn Stew (Porotos Granados)

Then prep

• Chop the onion.
• Stem, seed and mince the 2 jalapeños.
• Drain the 2 cans of beans. Don't rinse them.
• Crush the canned tomatoes by hand.

Ingredients

• 215 1/2-ounce cans pinto beans or kidney beans, drained but not rinsed
• 3 tbspextra-virgin olive oil
• 1large yellow onion, chopped
• 2jalapeño chilies, stemmed, seeded and minced
• Kosher salt and ground black pepper
• 2 tbspsweet paprika, or 1 1/2 tablespoons sweet paprika plus 1 1/2 teaspoons smoked paprika
• 128-ounce can whole peeled tomatoes, crushed by hand
• 1 quartlow-sodium chicken broth or vegetable broth
• 110-ounce bag frozen butternut squash cubes (about 2 cups), not thawed
• 1 cupfrozen corn kernels, not thawed
• Optional garnish: red wine vinegar or chopped fresh cilantro (or basil) or both

Steps

Notes

STEPS STILL TO COME. Only the ingredient page was photographed, and the steps are behind Milk Street's paywall. Squash cube size varies by brand. Start testing for doneness after 5 minutes; bigger pieces can take about 10.