Golden Pumpkin-Corn Cakes with Butter Beans, Sweet Pepper Stew and Queso de Mano

Instructions

1. 1

   Place the pumpkin in a pot with enough water to cover it and a pinch of the salt. Cook over medium heat for 12 to 15 minutes, until very tender. Drain well and mash with the butter until smooth. Let it cool for 10 minutes.

2. 2

   While the pumpkin cools slightly, make the stew. Heat 2 tablespoons (30 ml) annatto oil or vegetable oil in a wide skillet over medium heat. Sauté the onion and sweet pepper for 4 minutes. Add the garlic and cook 30 seconds more.

3. 3

   Add the tomato, cumin, oregano, the remaining salt, and the grated panela. Cook for 5 to 6 minutes, stirring, until the tomato breaks down and forms a juicy base.

4. 4

   Stir in the butter beans and 1/4 cup (60 ml) water. Cook over medium-low heat for 6 to 8 minutes, lightly mashing a small portion of the beans to thicken the stew. Add the vinegar and half of the chopped cilantro. Mix, taste, and keep warm.

5. 5

   In a large bowl, combine the warm pumpkin purée with the pre-cooked cornmeal and 1 cup (240 ml) warm water. Knead for 2 to 3 minutes until you get a soft, moist, shapeable dough. If it feels too dry, add 1 extra tablespoon water; if too soft, let it rest for 3 minutes so the cornmeal can absorb moisture.

6. 6

   Divide the dough into 8 equal portions and shape into flat cakes about 3 inches wide and 0.6 inches thick.

7. 7

   Heat the remaining oil in a large nonstick skillet over medium heat. Brown the cakes for 4 to 5 minutes per side until deeply golden and slightly crisp outside. If you prefer to finish them in the oven, transfer them to a tray and bake for 8 minutes at 375°F / 190°C after searing.

8. 8

   Serve two cakes per portion, spoon the butter bean stew on top, add the queso de mano, and finish with the remaining fresh cilantro. Serve hot.