5. Porotos Granados Back

  • 4 lb cranberry beans, fresh and unshelled
  • 1/2 cup oil
  • 1/2 tsp paprika
  • 1 cup onion, finely chopped
  • 1 lb squash or pumpkin, peeled and cubed
  • 2 cloves garlic, finely chopped
  • 2 ears of corn, cut and thinly sliced
  • 1 bunch of fresh basil
  • 2 tsp salt

Shell the beans and cook in a large pan of boiling water for 45 minutes until tender.

Meanwhile heat the oil and fry the paprika briefly. Add squash, onions and garlic. Fry until soft. Tip most of the water out of the beans saving a cup.

Add the fired vegetables with the oil to the beans. Add all the other ingredients.

Simmer for 1 hour until they are tender. Add a little more water or chicken stock if it is necessary. Serve hot in soup plates.