POROTOS GRANADOS This is the national dish of Chile and is very 'Indian,' as the main ingredients are indigenous foods. If fresh cranberry or shell beans are not available, dried cranberry or navy beans can be used. 2 cups fresh cranberry or shell beans 3 tablespoons olive oil 2 tablespoons sweet paprika 1 garlic clove, crushed 1 large onion, finely chopped Salt and freshly ground black pepper l pound (about 2 cups) butternut squash, peeled, in small cubes 3/4 to 1 cup chicken stock 3 ears fresh corn (about 1/2 cup kernels) 5 leaves fresh basil

Place fresh, washed beans in a soup pot with cold water to cover. Bring to a boil, then simmer until tender, about 45 minutes. Cook dried beans according to directions. Reserve bean cooking liquid.

Heat oil in skillet and stir in paprika until throughly mixed. Add garlic and onion and cook over medium heat until soft. Add salt, pepper, squash, and chicken stock (or water) and simmer gently, covered, about 10 to 15 minutes until squash is very soft. The squash will disintegrate and thicken the sauce. Add beans, corn, basil, and reserved bean liquid. Simmer 5 minutes. Serve in soup plates. Serves 4 to 6.

CHILEAN SALAD This delicious, simple salad is served at almost every meal. The tomatoes and onions are always sliced paper-thin. 4 cups onions, thinly sliced 4 tomatoes, peeled, thinly sliced Salt and pepper 3 tablespoons olive oil 1/4 cup fresh chopped coriander (optional)

Peel onions, slice thinly, rinse in cold water. Drain. Mix with peeled, thinly sliced tomatoes in bowl and season to taste with salt and pepper. Add olive oil and mix well. Sprinkle with chopped coriander and serve. Serves 6 to 8.

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