Zapappy

Name: Porotos Granados
Prep time: 35 min
Cook time: 75 min
Total time: 110 min
Yield: 6
Cuisine: Chilean
Ingredients: 1½ lb shelled fresh cranberry beans, about 4 cups, Use freshly shelled beans.; 1½ lb peeled and seeded zapallo camote or kabocha squash, about 4½ cups, Cut into ¾-inch cubes.; 6 large ears fresh sweet corn, about 4 cups kernels, Shucked.; 5 cups water, Divided.; 1 packed cup fresh basil leaves, Divided into 15 g for simmering and 10 g for finishing.; 3 tbsp neutral vegetable oil; 1 large yellow onion, about 2 cups, Cut into ¼-inch dice.; 4 medium garlic cloves, about 1½ tbsp, Finely chopped.; 2 tsp ají de color, Use unsmoked sweet paprika if ají de color is unavailable.; ½ tsp ground cumin; 2 medium ripe tomatoes, about 1¾ cups pulp, Grate on the large holes of a box grater and discard the skins.; 4 tsp Diamond Crystal kosher salt, Divided; use less by volume if using a denser salt.

Cooking

Ingredients

Beans and vegetables

1½ lb shelled fresh cranberry beans, about 4 cups, Use freshly shelled beans.
1½ lb peeled and seeded zapallo camote or kabocha squash, about 4½ cups, Cut into ¾-inch cubes.
6 large ears fresh sweet corn, about 4 cups kernels, Shucked.
5 cups water, Divided.
1 packed cup fresh basil leaves, Divided into 15 g for simmering and 10 g for finishing.

Paprika-onion sofrito

3 tbsp neutral vegetable oil
1 large yellow onion, about 2 cups, Cut into ¼-inch dice.
4 medium garlic cloves, about 1½ tbsp, Finely chopped.
2 tsp ají de color, Use unsmoked sweet paprika if ají de color is unavailable.
½ tsp ground cumin
2 medium ripe tomatoes, about 1¾ cups pulp, Grate on the large holes of a box grater and discard the skins.
4 tsp Diamond Crystal kosher salt, Divided; use less by volume if using a denser salt.

Directions

1. Prepare the corn

Cut the kernels from fresh corn on a {{tool:cutting-board}} with a {{tool:chef-knife}}. Transfer half, about 2 cups, to a {{tool:blender}} with ½ cup of the measured water. Blend until thick and mostly smooth, 45–60 seconds. Reserve the corn purée and remaining whole kernels separately.

2. Build the sofrito

Heat neutral oil in a heavy 6-quart {{tool:dutch-oven}} over medium heat. Add yellow onion and 1 tsp of the kosher salt. Cook with a {{tool:wooden-spoon}}, stirring occasionally, until soft and translucent with lightly golden edges, 8–10 minutes.
Add garlic cloves, sweet paprika and ground cumin. Cook, stirring continuously, until aromatic and the oil turns brick-red, about 45 seconds; do not let the ají scorch.
Stir in ripe tomatoes. Cook until their raw aroma is gone and the mixture has reduced to a loose, glossy paste, 6–8 minutes.

3. Simmer the beans

Add fresh cranberry beans, the remaining 4½ cups water and another 2 tsp kosher salt. Increase the heat and bring to a boil, then reduce to a steady, gentle simmer. Partially cover and cook for 20 minutes.

4. Add the squash and basil

Add zapallo camote and 15 g of the basil leaves, roughly torn. Simmer partially covered for 15–20 minutes, stirring occasionally, until the beans are nearly tender and the squash yields easily at the edges while retaining its shape. A bean should be creamy throughout when bitten, without a chalky or firm center.

5. Thicken with corn

Stir in the reserved whole corn kernels and corn purée. Simmer uncovered for 10–15 minutes, stirring frequently with the {{tool:wooden-spoon}} and scraping the bottom because the corn thickens quickly and can catch. The stew is ready when the beans are completely creamy, some squash has dissolved into the broth, and a trail drawn across the bottom closes slowly.
Stir in the final 1 tsp kosher salt and the remaining 10 g basil leaves, finely sliced. Remove from the heat and let stand for 5 minutes. Serve hot in wide bowls; if the stew becomes too thick while standing, loosen it with 2–4 tbsp hot water.