Peru - Bean Casserole with Potatoes, Corn, and Pumpkin (Cocido Limeno)

[Olga Drozd]

Peru - Bean Casserole with Potatoes, Corn, and Pumpkin (Cocido Limeno)

This dish is made with the plump, creamy new season lima beans, which appear in Peruvian markets just before Christmas.  Satisfying and delicious, it does not include meat and is traditionally served at the fasting supper of Christmas Eve.

1 3/4 cups lima beans
1 pound 2 ounces yellow fleshed potatoes, peeled and cubed (500 g)
1 pound 2 ounces pumpkin or butternut squash, seeded and cubed (500 g)
Salt and pepper to taste
18 fluid ounces fresh or frozen corn kernels (500 mL)

FLAVORING SALSA:

2 to 3 yellow or red chiles, seeded and chopped
1 small onion, finely chopped
6 scallions, green parts included, finely chopped
2 to 3 garlic cloves, finely chopped
2 Tablespoons olive oil

FOR SERVING:

2 Tablespoons fresh basil leaves, chopped
2 Tablespoons crumbled feta cheese

Soak the beans in cold water overnight.  Drain and transfer to a large saucepan with enough water to cover by 2 fingers' width.  Do not add salt.  Bring to a boil, then reduce the heat and simmer very gently for 1 1/2 to 2 hours, or until the beans are tender.

Meanwhile, put all the salsa ingredients in a small saucepan and cook over medium heat, stirring frequently, for 5 minutes to marry the flavors.  Set aside.

When the beans are tender, add the potatoes and pumpkin and top off with enough boiling water to submerge all the ingredients. Return to a boil, then reduce the heat, cover, and cook gently for 20 to 30 minutes, or until the vegetables are tender.  Season to taste.

Stir in the corn kernels and reheat until bubbling.  Stir in the salsa and cook for an additional 10 minutes to marry the flavors and reduce the cooking juices. The dish should be juicy but not soupy.  Sprinkle with the chopped basil and crumbled cheese and serve immediately  Serves 4 to 6.