Chilean-Style Porotos Granados Bean & Squash Stew

Method

1. 1

   Heat the olive oil in a saucepan and sauté the onion, pepper and garlic for 4–5 minutes until softened.

2. 2

   Add the squash, paprika and stock, bring to a simmer, cover and cook for 10–12 minutes until the squash is tender.

3. 3

   Stir in the beans and sweetcorn and simmer for a further 5 minutes until heated through and the stew has thickened slightly.

4. 4

   Season to taste and scatter with torn basil to serve.