Porotos Granados (Chilean Bean Stew)

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            FOOD FUNNY
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Thanks to Donna Walencikowski of Miami, Florida for this bit of
topical food humor:

You might be a Floridian if...

The freezer in your garage is full of homemade ice.

Your pantry contains more than 10 cans of spaghetti.

Making coffee on your propane grill does not seem like an odd thing
to do.

You own more than three large coolers.

You catch a 5-pound catfish.. in your driveway.

You have had canned tuna fish more than 5 days in a row.

Ice is a valid topic of conversation.

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            TODAY'S RECIPE
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I did something stupid and the menu for this week's recipes in
Monday's edition got all messed up. Here is the corrected version for
those of us who obsess over such things:

Monday's Starter
Palta Molida (Chilean Avocado Dip)

Tuesday's Soup or Salad
Caldillo Marinero (Chilean Fish Soup)

Wednesday's Side Dish
Porotos Granados (Chilean Bean Stew)

Thursday's Entree
Curanto en Olla (Chilean Seafood Casserole)

Friday's Dessert
Papayas en Almibar (Papayas in Syrup)

This classic Chilean dish composed of beans, corn, pumpkin, peppers,
and tomatoes, all New World ingredients, flaunts its pre-Columbian
roots. Traditionally made with the ubiquitous "aji" pepper of Chile,
a fiery hot yellow pepper that spices up many Chilean specialties, I
have substituted jalapenos for those of us who can't get the genuine
article.

Porotos Granados (Chilean Bean Stew)

4 cups (1 L) canned white beans such as cannellini or
navy beans, rinsed and drained
2 cups (500 ml) peeled and diced pumpkin or other
winter squash
1-2 jalapeno peppers, seeded and finely chopped
3 Tbs (45 ml) olive oil
1 onion, chopped
1 Tbs (15 ml) paprika
4-6 plum tomatoes, seeded and chopped
2 ears fresh corn, cut into 2-inch (5 cm) pieces
Salt and freshly ground pepper to taste
Chopped fresh basil for garnish

Combine the beans, pumpkin, jalapenos, and enough water to cover in a
pot and bring to a boil over high heat. Reduce the heat and simmer
covered for 20 minutes. Meanwhile, heat the oil in a skillet over
moderate heat and saute the onion and paprika until the onions are
tender, about 5 minutes. Add the onion mixture to the beans along
with the tomatoes, corn, salt, and pepper. Simmer for 15 minutes and
serve garnished with chopped basil. Serves 6 to 8.
Received on Wed Sep 29 16:29:08 2004