Andean Butterbean and Pumpkin Hot-pot
A great one-pot dish for a chilly day. Serves 4.
Ingredients:
300g canned butterbeans
500g potatoes, peeled and cubed (2-3cm pieces)
500g pumpkin, cubed (2-3cm pieces)
200g sweetcorn
2 white onions, diced
5 spring onions, finely chopped (including the ends)
6-8 cloves of garlic, finely chopped
2 hot chillis, deseeded and finely chopped
Handful of parsley, chopped
150ml soured cream
Salt and pepper to taste
1. Heat a large pan over a medium-low heat and fry the onion, spring onion, chilli and garlic in a small amount of oil until the onions are soft and translucent, then remove from the pan and reserve.
2. Add the potato and pumpkin pieces to the pan and fry lightly until slightly the edges are slightly crispy, then add just enough water to cover and boil with the lid on for 15 minutes.
3. Check the consistency of the potato and pumpkin – if tender add the beans and corn, season and cook for a further 5 minutes.
4. Add the reserved onion, spring onion, chilli and garlic and cook until they are hot again, then add the soured cream and parsley and stir well. Correct seasoning if necessary.
5. Serve hot with crusty bread. In Peru, the dish is served topped with white cheese (you could use feta).
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