Light Argentine locro with squash, corn and beans

Ingredients

For 1 serving

• Pumpkin200 g
• Canned sweetcorn80 g
• Cooked cannellini beans100 g
• Beef stew meat70 g
• Chorizo15 g
• Onion60 g
• Paprika1 teaspoon
• Cumin1 pinch
• Spring onions2
• Extra virgin olive oil5 g
• Saltto taste

In season: October – February

Method

1. Cut the stewing beef and chorizo into roughly 1.5 cm cubes; chop the onion. Peel the squash and cut it into roughly 3 cm pieces.
2. Heat half the oil in a pan over medium-high heat and brown the beef and chorizo with the onion for 5 minutes, until the meat is browned and the onion soft.
3. Add the squash, cumin, about two and a half glasses of water and a pinch of salt; bring to the boil and cook covered over low heat for 40 minutes, stirring now and then, until the squash falls apart.
4. Add the sweetcorn and drained cannellini beans and cook uncovered for another 15 minutes, stirring, until the locro is thick and creamy; adjust the salt.
5. Slice the spring onions and warm them in the remaining oil with the paprika over low heat for 1–2 minutes, until wilted and the oil turns red. Pour over the locro and serve.