Porotos Granados- Hideously Californicated

The bread is most essential.

This is a traditional Chilean summer dish. Or it would be, if I were using fresh cranberry beans instead of dry red beans. And if the corn were not sweet corn and there were less of it. And if the squash were more cooked. And if the tomatoes were not canned and not in the stew but sliced on a plate next to it. And if I didn't include paprika- it's too spicy.

To quote C precisely, "It's nothing like the stew I grew up with, but if you kept making it forever, I would be happy." It's very hearty- it straight up sticks to your ribs. I figure some of my imaginary readers are looking for something that will make them feel full and also warm.

The next set of instructions is for people who still have problems with not cooking their own beans. Feel free to skip this and use two fifteen ounce cans of unseasoned small red beans and two cups of water. (or pinto beans)

Take two cups small red beans and simmer them in 6 cups of water for about two hours. Add water if necessary. When the beans are almost tender, carry on with the recipe.

Slice, seed, and peel about two cups of winter squash. (They do sell the prepared squash in the frozen section now, if you don't have a half squash moping around the fridge.) Simmer with the beans (and a bay leaf) until the squash is fully cooked and on its way to disintegration.

Slice 1/2 onion and saute in oil until tender. Add 1/2 teaspoon cumin, 1/2 teaspoon paprika, and 1 cup corn. Saute briefly- until the corn is coated with spices. Add to the beans with a 15 oz. can of diced tomatoes. Simmer for about 15 minutes- the texture should be something like chili, so add water if needed. (Or steal the broth with a spoon and wander around sipping a mug of bean juice.) Eat with lots of bread. No, more bread than that.