A late-summer Chilean bean stew made only when fresh cranberry beans, choclo and squash are all in season together, simmered with basil into a thick, comforting one-pot meal.
Cook the sofrito
Cook the onion and tomato in the oil over medium heat until soft and jammy.
8 minAdd the paprika
Stir in the paprika and cook briefly until fragrant.
1 minSimmer the beans
Add the fresh cranberry beans and enough water to cover, and simmer until nearly tender, about twenty five minutes.
Add squash and corn
Add the squash cubes and choclo kernels and continue simmering until the squash is soft and starts to thicken the stew, about fifteen minutes.
15 minBlend a portion of corn
Scoop out a cup of the corn and squash, blend it smooth, then stir it back into the pot to thicken the broth further.
Finish with basil
Stir in the basil leaves whole, season with salt, and simmer for five more minutes before serving.
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