Vegetarian Locro (Argentine Stew)

Ingredients

• 1 cup Dried white beans
• 0.5 cup Dried corn kernels
• 1 medium Butternut squash
• 2 medium Potato
• 1 medium Onion
• 1 medium Red bell pepper
• 6 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 tablespoon Smoked paprika
• 1 teaspoon Cumin
• 1 each Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1The night before you plan to cook, place the 1 cup dried white beans in one bowl and the 0.5 cup dried corn kernels in a separate bowl. Cover both with plenty of water and let them soak overnight.
2. 2On the day of cooking, drain and rinse the soaked 1 cup dried white beans and the 0.5 cup dried corn kernels thoroughly. Peel and cut the 1 medium butternut squash into 1-inch cubes. Peel and cut the 2 medium potatoes into 1-inch cubes. Peel and finely dice the 1 medium onion. Finely dice the 1 medium red bell pepper.
3. 3Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, about 300°F (150°C). Add the diced 1 medium onion and diced 1 medium red bell pepper and cook, stirring occasionally, until they have softened, about 5-7 minutes. You will see them become translucent and slightly tender.
4. 4Add the drained and rinsed 1 cup dried white beans, the drained and rinsed 0.5 cup dried corn kernels, the cubed 1 medium butternut squash, and the cubed 2 medium potatoes to the pot. Stir in the 1 tablespoon smoked paprika, 1 teaspoon cumin, 1 bay leaf, 1 teaspoon salt, and 0.5 teaspoon black pepper. Pour in the 6 cups of vegetable broth.
5. 5Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 to 1.5 hours. Stir occasionally to prevent sticking. The stew is ready when the beans and corn are tender to the bite and the squash and potatoes have softened.
6. 6Before serving, carefully remove and discard the 1 bay leaf from the pot. If you prefer a creamier texture, use the back of a spoon or a potato masher to gently mash some of the softened squash and potato pieces against the side of the pot. Serve hot.

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