Yield: 6 servings
Measure | Ingredient |
---|---|
3 cups | Cranberry beans, fresh; |
\N \N | ;shelled |
5 cups | Cold water |
¼ cup | Olive oil |
1½ cup | Onion; coarsely chopped |
½ teaspoon | Garlic; finely chopped |
6 mediums | Tomatoes; peeled, seeded and |
\N \N | ;chopped |
1½ teaspoon | Dried basil |
1 teaspoon | Dried oregano |
\N \N | Black pepper; freshly ground |
1 pounds | Winter squash; peeled, |
\N \N | ;seeded and cut into 1 inch |
\N \N | ;cubes (about 2 cups) |
½ cup | Corn kernels, fresh; cut |
\N \N | ;from 1 large ear of corn or |
\N \N | ;1/2 cup defrosted frozen |
\N \N | ;corn kernels |
1 teaspoon | Salt |
Rinse the beans under cold running water and combine them with 5 cups of water in a heavy 5 quart casserole. Bring to a boil, reduce the heat to low and let the beans simmer, half covered.
In a heavy 8 to 10 inch skillet heat the oil over moderate heat.
Add the onions and garlic, and cook, stirring occasionally, for 5 minutes, or until the onions are soft and transparent but not brown.
Stir in the tomatoes, basil, oregano and a few grindings of pepper, raise the heat and boil briskly, stirring, until the mixture becomes a thick puree. Add the puree and the squash to the simmering beans.
Cover and cook over low heat for 1½ to 2 hours. When the beans are tender, stir in the corn, and simmer 5 minutes. Season with salt, and transfer the beans to a serving bowl. Serve hot in soup plates. If you like, serve pebre sauce with the beans, topping each portion with a spoonful of sauce.
NOTE: If fresh cranberry beans are unavailable, substitute 1 ½ cups of dried cranberry or navy beans. Rinse them, bring to a boil in 6 cups of water, and boil for 2 minutes. Turn off the heat and let the beans soak for an hour. Add the puree and squash and proceed with the recipe.
83 of 108
Source: Time Life Series: Latin American Cooking MMed by: earl.cravens@...
Submitted By EARL CRAVENS On 12-17-94