Chilean bean, corn and squash stew (Porotos granados)

1. In Chile it's made with fresh shelled white beans; if using dried beans, soak them the night before and precook in fresh water for 1 hour.

2. In a large pot, soften the finely chopped onion in the oil for 6 minutes, add the crushed garlic, then take off the heat and stir in the paprika (this is the color chileno).

3. Add the beans with their cooking water and the diced squash, season with salt and pepper and simmer for 25-30 minutes, until some of the squash breaks down and thickens the stew.

4. Blend half the sweetcorn with half the basil to a coarse paste (this is the pilco) and stir it into the stew along with the remaining whole kernels.

5. Cook for another 10 minutes, stirring often as the corn catches easily; loosen with a little water if too thick.

6. Off the heat, stir in the remaining basil cut into strips and serve with ensalada chilena.

Tip: Porotos granados is Chile's summer dish, when fresh beans and corn ripen at the same time – a spoonful of pebre on the plate brings out the flavours even more.