Creamy Chilean Cranberry Beans with Basil, Roasted Tomato and Merkén Marraqueta Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the tomatoes on a tray and toss them with 1 tablespoon olive oil, a pinch of salt, black pepper, and 1 teaspoon merkén. Roast for 20 minutes, until lightly charred on the edges and juicy.

2. 2

   While the tomatoes roast, heat a wide pot over medium heat. Add 1 tablespoon olive oil and cook the onion for 5 minutes. Stir in the garlic, oregano, and cumin, and cook for 1 more minute.

3. 3

   Add the cranberry beans, squash, and hot vegetable broth. Bring to a boil, then reduce the heat and simmer covered for 20 minutes, stirring occasionally.

4. 4

   Add the corn, milk, and half of the chopped basil. Cook uncovered for 10 to 12 more minutes, until the squash is tender and some of the beans begin to break down, creating a creamy texture. Season with salt and black pepper.

5. 5

   In a small skillet, heat the remaining tablespoon of olive oil over medium heat. Add the crumbled marraqueta and the remaining teaspoon of merkén. Toast for 4 to 5 minutes, stirring, until the crumbs are golden and crisp.

6. 6

   Remove the roasted tomatoes from the oven. Gently fold half of the tomatoes into the stew so they release their juices, and reserve the rest for topping.

7. 7

   Serve the bean stew hot, finishing with the reserved roasted tomatoes, the remaining fresh basil, and the merkén marraqueta crumbs on top.