17 Mar Cranberry Bean and Pumpkin Stew with Grated Corn
Judy is a fabulous cook. While the rest of us threw down Kraft Dinner when the kids had activities that required quick exits, Judy whipped up gourmet meals for her daughter and son. Lucky for the Ladies On Literature, she extends that gift our way. When she hosted bookclub, discussing her pick, The Girl on the Train, she served up this hearty, rich, and complexly flavoured stew…or was it a soup? Somewhere in between, this recipe comes from Food&Wine.
Cranberry Bean and Pumpkin Stew with Grated Corn
What You Need:
1 pound dried cranberry or pinto beans, soaked overnight & drained
2 tbsp vegetable oil
1/2 pound smoky bacon, sliced 1/4 inch thick & cut into 1/4 inch dice
4 large garlic cloves, minced
1 large white onion, cut into 1/2 inch dice
1 jalapeco seeded and minced
1 tsp dried oregano
1 tsp 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 tbsp coarsely chopped basil
What You Do:
- In a large saucepan, cover the beans with cold water and bring to a boil. Reduce the heat to moderate and simmer until the beans are just tender, about 45 minutes. Drain the beans.
- In a large cast-iron casserole, heat the oil until shimmering. Add the bacon and cook over moderate heat, stirring occasionally, until golden, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the onion, bell pepper, chile, cumin, oregano, paprika, 1 tablespoon of salt and 1 teaspoon of pepper. Cook, stirring occasionally, until the vegetables soften, 5 minutes. Add the tomatoes and cook, stirring, until they begin to break down, about 2 minutes.
- Add the beans and chicken stock to the vegetables and bring to a boil over high heat. Cover partially and cook over moderate heat for 45 minutes, stirring occasionally. Add the pumpkin and cook until tender, about 15 minutes.
- 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. Add the corn and its juices to the stew along with the basil and simmer over moderate heat until thickened, about 10 minutes longer. Season with salt and pepper and serve.
The stew can be refrigerated for up to 4 days.