Granados Bean Bake with Smoked Turkey, Basil and Golden Corn Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F and grease a medium baking dish with 1 teaspoon of the vegetable oil.

2. 2

   2. Heat the remaining vegetable oil in a large pot over medium heat. Add the onion and cook for 5 to 6 minutes until softened. Stir in the garlic, ground cumin, dried oregano, and merken, and cook for 1 more minute.

3. 3

   3. Add the kabocha squash, cooked cranberry beans, and 200 ml (about 3/4 cup plus 1 tbsp) of the vegetable broth. Cover partially and cook for 12 to 15 minutes, stirring occasionally, until the squash is very tender.

4. 4

   4. Stir in 250 g (about 1 2/3 cups) of the corn kernels and cook 3 minutes more. Using a wooden spoon, mash part of the squash and part of the beans to create a creamy texture with some chunks left.

5. 5

   5. Add the smoked turkey, butter, salt, black pepper, and half of the fresh basil. Mix well and cook for 2 minutes. If the filling is too thick, add the remaining vegetable broth little by little. Transfer the mixture to the prepared baking dish.

6. 6

   6. In a blender or food processor, combine the remaining 200 g corn kernels, milk, fine cornmeal, and 80 g of the grated chanco cheese. Blend until thick and slightly coarse.

7. 7

   7. Pour the corn mixture over the filling and spread it with a spatula. Sprinkle the remaining 40 g grated chanco cheese and the rest of the fresh basil on top.

8. 8

   8. Bake at 200 °C / 400 °F for 25 to 30 minutes, until the topping is set, golden around the edges, and bubbling.

9. 9

   9. Let rest for 8 minutes before serving so the bake can firm up. Serve hot.