Chilean broad bean, golden potato and sausage stew with green chile cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the potatoes with 1 tablespoon vegetable oil, half of the salt, and a little black pepper. Spread them on a baking sheet and roast for 25 minutes, turning halfway through, until golden around the edges.

2. 2

   2. While the potatoes roast, heat 1 tablespoon of vegetable oil in a wide pot over medium heat. Add the sausage and cook for 6 to 8 minutes until browned and it releases some of its fat. Remove and set aside.

3. 3

   3. In the same pot, add the onion and cook for 5 minutes until translucent. Stir in the garlic, ground cumin, and dried oregano, and cook 1 more minute until fragrant.

4. 4

   4. Add the winter squash and broad beans. Stir well and pour in the white wine. Cook for 2 minutes so the alcohol partially evaporates.

5. 5

   5. Pour in the hot vegetable broth, return the reserved sausage, and cook over medium-low heat for 12 to 15 minutes, until the squash is tender and the broad beans are cooked through.

6. 6

   6. In a blender or mixing cup, blend the cream, fresh cheese, and green chile until smooth. If you prefer a more rustic texture, you can also mix it very finely by hand.

7. 7

   7. Add the green chile and cheese cream to the pot. Cook for 3 minutes over low heat, without bringing it to a strong boil, so the stew stays creamy. Add the butter and stir until melted.

8. 8

   8. Fold in the roasted golden potatoes carefully so some pieces keep their shape. Adjust with the remaining salt and black pepper to taste.

9. 9

   9. Turn off the heat, add the chopped fresh cilantro, and let the stew rest for 3 minutes before serving. Serve very hot in deep bowls.