Recipe Index

Ingredients

• 7 oz dried white corn (locro), soaked in water overnight
• 7 oz dried red or black beans, soaked in water overnight
• 2 onions, chopped
• 2 tomatoes, chopped
• 1 small green bell pepper, chopped
• 1 carrot, diced
• 8¾ to 10½ oz squash or pumpkin, peeled and cut into chunks
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 bay leaf
• About 2 qt water or mild vegetable broth, plus extra hot water as needed
• Salt and black pepper, to taste
• Chopped parsley, green onion or fresh cilantro, to serve

Method

1. Drain the soaked corn and beans. Put them in a large pot with the water or broth and the bay leaf, bring to a boil, then simmer for about 1 hour, until both are beginning to soften.
2. Meanwhile, heat the oil in a frying pan over medium heat and cook the onions, green pepper and carrot for 6 to 8 minutes, until softened. Add the garlic and tomatoes and cook for 5 minutes more, until saucy.
3. Tip the fried vegetables into the pot with the squash chunks.
4. Continue simmering for 45 to 60 minutes, stirring occasionally and topping up with hot water if needed, until the corn and beans are completely tender and the stew is thick and hearty.
5. Remove the bay leaf, season with salt and pepper, and serve hot in deep bowls, scattered with the fresh herbs.

Prep: 25 min · Cook: 2 h · Total: 14 h 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data