This recipe is from a book called “Food out of Chile” written by a Chilean couple forced to flee Chile in the 1970’s following Pinochet’s coup and the death of Allende. They ended up in the north east of England and were involved in a workers co-op and café there.

They describe this as a traditional Chilean dish. This is our adaptation of their recipe – it’s a great dish which uses things that are easy to grow here. I use Selugia Beans, Kaanga Ma corn and Cupola pumpkin. Yum!

Dried beans – soaked and cooked until soft

Corn – made into posole and ground (see details in the corn section of the seed information)

Pumpkin

Oil

Onion

2 cloves garlic

Basil

Chilli (optional)

Remove pumpkin skin, chop pumpkin into pieces, add to the already cooked beans and then simmer until soft. Mash pumpkin and some of the beans.

Heat oil in thick bottomed frying pan, and fry onion and garlic. Add pepper or chilli as desired.

Add the ground corn to the pan and cook slowly, stirring frequently.

Add the pumpkin and bean mixture to the corn.

Add fresh basil and cook for a few more minutes, stirring frequently.

Serve with tomato sauce or salsa. Great in flatbreads with some guacamole!

Enjoy!

Kaanga ma                                        Cupola                                           Dried beans and peas