Chilean Bean and Corn Stew

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This hearty Chilean summer stew combines creamy cranberry beans with sweet fresh corn, tender squash, and aromatic basil for a comforting one-pot meal that's both nourishing and deeply satisfying.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 8 gFat
• 1 gSaturated Fat
• 65 gCarbs
• 16 gFiber
• 9 gSugar
• 18 gProtein
• 320 mgSodium
• 980 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 28 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the beans

• 1 1/2 cups dried cranberry beans (or pinto beans), soaked overnight
• 6 cups water
• 1 bay leaf
• 1 tsp salt

For the stew base

• 3 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 medium tomatoes, grated (about 1 cup)
• 1 tsp sweet paprika
• 1/2 tsp ground cumin

For finishing

• 1 lb winter squash (zapallo), peeled and cubed
• 3 ears fresh corn, kernels cut off (about 2 cups)
• 1/4 tsp merken or smoked paprika
• 1 cup fresh basil leaves, chopped
• Salt and freshly ground black pepper, to taste

Directions

1. Drain the soaked beans, place in a large pot, cover with fresh water, add the bay leaf and salt, and simmer for 45-60 minutes until tender.
2. Reserve 1 cup of the bean cooking liquid, drain the beans, and set aside.
3. Heat the oil in a heavy pot over medium heat, add the chopped onion, and cook for 5-7 minutes until translucent and soft.
4. Stir in the garlic and cook for 1 minute until fragrant, then add the grated tomatoes, paprika, and cumin, and cook for 3-4 minutes.
5. Add the cooked beans, cubed squash, and reserved bean liquid, bring to a simmer, cover, and cook for 20 minutes until the squash is fork-tender.
6. Add the corn kernels and merken (or smoked paprika), stir well, and cook uncovered for 10 minutes until the stew thickens and the corn is tender.
7. Remove from heat, stir in the fresh basil, and season generously with salt and pepper.
8. Let the stew rest for 5 minutes so the flavors meld, then serve hot in bowls with crusty bread.

Cook’s Notes

• Fresh cranberry beans are traditional; if unavailable, pinto beans work well.
• Use the freshest sweet corn available because it is the star ingredient in summer.
• Merken adds authentic Chilean smoky heat; smoked paprika is a good substitute.
• The stew should be thick and creamy, not soupy; add liquid only if needed.
• Serve with crusty bread and a simple green salad for a complete Chilean meal.

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