Creamy Chilean cranberry bean and smoked turkey stew with basil, squash, and crunchy marraqueta crumbs

Instructions

1. 1

   1. Preheat the oven to 375°F / 190°C. Toss the marraqueta bread with 1 tablespoon olive oil, half of the paprika, and a pinch of salt. Spread on a tray and bake for 8 to 10 minutes, stirring once, until golden and crisp. Set aside.

2. 2

   2. In a large pot, heat the remaining tablespoon of olive oil with the butter over medium heat. Add the onion, carrot, and garlic, and sauté for 6 to 8 minutes until the onion is translucent.

3. 3

   3. Add the smoked turkey, the remaining paprika, and the oregano. Cook for 3 minutes, stirring, so the turkey releases its aroma and absorbs the seasonings.

4. 4

   4. Add the cranberry beans, squash, and hot stock. Once it reaches a gentle boil, reduce the heat, partially cover, and cook for 25 minutes.

5. 5

   5. Add the corn, milk, cream, salt, and black pepper. Cook for 12 to 15 minutes more, stirring occasionally, until the squash is very tender and the beans are cooked through.

6. 6

   6. Scoop out about 2 cups of the stew with plenty of squash and beans, blend or process until thick and smooth, and return it to the pot. Stir well to create a creamy texture while keeping some chunks.

7. 7

   7. Add the chopped fresh basil and cook for 2 more minutes. Taste and adjust the salt and pepper if needed.

8. 8

   8. Serve the stew very hot in deep bowls and finish each portion with the paprika marraqueta crunch on top.