Creamy cranberry bean stew with smoked turkey, grated corn and toasted basil

Instructions

1. 1

   1. Grate the kernels from 2 ears of corn into a bowl to obtain a milky pulp. Remove the kernels from the remaining ear and keep both preparations separate.

2. 2

   2. Heat 2 tablespoons of oil in a large pot over medium heat. Add the onion, red bell pepper, and garlic, and cook for 6 to 8 minutes until soft and fragrant.

3. 3

   3. Stir in the paprika, dried oregano, cumin, salt, and black pepper. Cook for 1 minute, stirring, to bloom the spices.

4. 4

   4. Add the diced smoked turkey and cook for 3 minutes so it releases flavor. Then add the cranberry beans, squash, potatoes, and the whole corn kernels.

5. 5

   5. Pour in the hot stock, stir well, and bring to a gentle boil. Reduce the heat, cover partially, and cook for 25 minutes, stirring occasionally, until the beans and potatoes are almost tender.

6. 6

   6. Add the grated corn pulp and whole milk. Cook uncovered for 15 to 18 minutes more over medium-low heat, stirring frequently so the corn thickens the stew without sticking.

7. 7

   7. Meanwhile, place the fresh basil on a small tray and drizzle with the remaining tablespoon of oil. Toast it in a preheated oven at 250°F / 120°C for 6 to 8 minutes, until dry but still green. Crush or finely chop it to make a rustic aromatic basil oil.

8. 8

   8. Taste the stew and adjust with more salt and black pepper if needed. For a thicker texture, mash a few pieces of squash and potato directly in the pot with a spoon.

9. 9

   9. Serve hot in deep bowls and finish each portion with some of the toasted basil oil on top.