Meatless Monday Recipes continued

This recipe is one of my favorites.  We do this recipe in our International Cuisine class at Alvin College, in our Culinary Arts Program.
It combines many things I like into one dish.And for a gringo (like me ), it has just about all of the flavors I associate with Latin American Food. I hope you enjoy.

Porotos Granados (Grand Chile Stew)

Yield: 6 servings

1½ cups dried cranberry or pinto beans

as needed chicken stock

1 large onion, medium dice

4 each aji chiles (or jalapenos), seeds removed

4 tablespoons olive oil

1 clove garlic, pureed

6 each tomatoes, concasse

2 cups winter squash, in ½” cubes

1 cup fresh corn kernels

To taste chopped cilantro, parsley

to taste salt and pepper

Cover the beans with cold water, bring to a boil, turn off the heat, and let sit for 1 hour.  Strain beans and cover with chicken stock; bring to a boil and let simmer for 1 hour.

In a large skillet, sauté the onion and chile in the oil. 

Add the garlic, tomatoes, and season with salt and pepper. 

Simmer until mixture reduces slightly. 

Remove from heat.

Add squash to beans and cook until tender; add the tomato mixture and corn; simmer 30 minutes. 

Finish stew with fresh herbs and season to taste.

Until next time.

Bon Appetit Y'all

Chef Leslie Bartosh