Porotos Granados
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*Serves 4 to 6*

1 lb dried cranberry beans, soaked overnight, or 2 ˝ c fresh
1 c chicken or vegetable stock
1 T cold-pressed vegetable oil
2 lb winter squash, peeled, seeded and diced
2 large onions, chopped
4 ears corn, kernels cut off cob
3 large ripe tomatoes, peeled, seeded and chopped
1 small chile, minced
3 to 6 cloves garlic, minced
1 T paprika
˝ t salt
3 T fresh basil, minced, or 1 t dried
1 T dried oregano
3 bay leaves
Ľ t whole peppercorns
˝ teaspoon whole cumin seeds
˝ teaspoon whole coriander seeds
Ľ to ˝ t chile powder

Shell the beans and wash them, if using the fresh; drain them of their 
overnight soak, if using the dried. Place them in a large saucepan, pour in 
stock, cover with water and simmer for 20 minutes, until almost tender.
While beans are cooking, heat oil in large skillet and add squash, onions, 
corn, two of the chopped tomatoes (reserve the third for garnish), chile, 
garlic, paprika and salt. Sauté for 10 minutes. Add to the saucepan with the 
beans and more water to cover. Add 1 T fresh basil or 1 t dried (reserve 
remaining fresh basil for garnish), oregano, bay leaves, peppercorns, cumin 
and coriander seeds and chile powder. Cover and simmer for about 25 minutes, 
taste and correct seasonings.
When serving, garnish with fresh chopped basil and fresh chopped or sliced 
tomatoes. Serve with minced ají or chile on the side.