Chilean pumpkin and bean stew
( SERVES 5 )
- Peel and seed pumpkin. Cut into 2.5cm cubes.
- Heat oil in a heavy saucepan. Saute onion, until softened. Stir in garlic, paprika and oregano.
- Add pumpkin and stock. Cover and simmer for about 15 minutes, until tender.
- Add black beans, green beans and corn and simmer for five to 10 minutes.
- Great served topped with sour cream, freshly ground black pepper and coriander leaves.