Porotos Granados

Dice the onion finely and mince the garlic. Cut the squash into 1.5-2 cm cubes, and cut the corn kernels off the cob (if using fresh corn).

Bring 500 ml of water to a boil in a large pot and season with salt. Add the beans and half the basil, and cook over medium heat for 20-25 minutes, until almost tender.

Add the squash to the pot with the beans, stir, cover and simmer for another 10-12 minutes, until the beans and squash are almost soft.

Meanwhile, heat the oil in a skillet over medium heat. Sauté the onion and garlic until translucent, 3-4 minutes, then add the paprika and cumin and warm through for another 30-60 seconds until fragrant — this is the traditional Chilean "color" sofrito; don't let the paprika scorch.

Add the corn to the pot with the beans and squash, and cook for another 7-8 minutes.

Stir the onion, garlic, paprika and cumin sofrito into the pot, then add the remaining basil. Season with salt and pepper to taste, and lightly mash some of the beans and squash against the side of the pot with a spoon to thicken the stew. Simmer over low heat for another 8-10 minutes.

Serve hot, garnished with fresh basil leaves.