I can’t really blog about anything but Chile today. I know the media “milked” the Chilean miner story to death, but what an outcome. There are never heart-warming, good outcome stories – ever. Think about all the things you’ve done in the past 69 days. I’m sure it did not include being stuck hundreds of feet underground for months.
I thought I should jump on the bandwagon and post a Chilean recipe. It’s one of the national dishes, which I must admit, I have never had. I applaud the worldwide effort that went into rescuing these miners and the optimism and hope that prevailed throughout this ordeal.
1 lb dried cranberry beans or lima beans
3/4 lb butternut squash or 3/4 lb banana squash or 3/4 lb winter squash, cubed
1 Tbs olive oil
1 large onion, chopped
1 medium bell peppers, chopped
1 medium carrots, cubed
2 cups fresh corn kernels
2 Tbs chopped fresh basil
2 tsp paprika
6 cups chicken broth or 6 cups vegetable broth
salt and pepper
Rinse beans, place in a large pot with 6- 8 cups water, bring to a boil, turn off the heat and allow beans to soak for one hour.
Drain beans and add chicken broth, bring to a boil, reduce heat and allow to simmer another hour.
In a separate skillet, heat oil and sauté onion, bell pepper and carrot, when onion is translucent, add squash and cook another 5 minutes.
Add vegetable mixture, corn and paprika to beans.
Simmer 30 minutes, or until beans and squash are tender.
Add chopped basil and season with salt and pepper to taste.