Recipe - Squash Sweetcorn And Bean Soup

7 ounce Dried black beans; soaked
overnight
1 tablespoon Paprika
2 Red onions; finely chopped
2 Garlic cloves; finely
chopped
1 pound Peeled and deseeded squash
or pumpkin; (about
1.5kg/3Ib unpeeled), cut
into 2.5cm/1in cubes
1 cn (14oz) of chopped tomatoes
1 pt Vegetable stock
8 ounce Frozen sweetcorn kernels or
the kernels from 2 large
ears of corn is that cobs?
6 tablespoon Chopped fresh coriander;
optional
Salt and freshly ground
black pepper

Squash, sweetcorn and beans form a kind of holy trinity in the cooking of
central America. The combination is uniquely satisfying and packed with
nutrients.

PREPARATION 20 MINUTES

COOKING ABOUT 40 MINUTES

1 Rinse the black beans then put into a pan with fresh cold water. Bring to
the boil, and boil rapidly for 10 minutes, then cover and simmer for 30
minutes until tender. Drain well and set aside. Gently heat a little of the
stock with the paprika in a large saucepan. Add the onions, cover and cook
over medium to low heat for 10 minutes.
2 Add the garlic, the squash, the tomatoes with their liquid and 150ml/1/4
pint of the stock. Bring to the boil, then simmer gently with the lid
slightly askew for 10 20 minutes, until the squash is just tender. The
cooking time will depend on the variety, if it is watery, it will soften up
quite soon.
3 Puree 3 4 ladlefuls of the soup in a food processor, then return this
to the soup remaining in the pan and cook for 5 minutes more.
4 When the squash is reasonably soft, add the beans and pour in the
remaining stock. Season generously with salt and pepper and simmer for 15
minutes (if using fresh beans er I don't think they're in recipe list). Add
the corn and coriander (if using), and cook for another 5 minutes, until
the corn is tender. Ladle into bowls.

Adapted from November 1998 Good Food Magazine

Posted to fatfree digest by "andy&shell" andy.shell@virgin.net on Dec 6,
1998, converted by MM_Buster v2.0l.