Beans with Sweet Corn and Pumpkin

A fragrant one-pot vegetarian dish from Michoacán. Recipe by Elizabeth Luard from Waitrose Food Illustrated.

2008 Mar/Apr


  • 2 410 g tins pinto or borlotti beans (Italian for cranberry beans)
  • 1 lb pumpkin or butternut squash, peeled, deseeded and cubed
  • 1 lb fresh corn kernels sliced from 4 cobs (or frozen or canned)


  • 2 T. pumpkin seeds or pine nuts
  • 2 jalapeño chiles, deseeded and chopped
  • 6 stalks of fresh basil, leaves only
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • Juice of 2 limes
  • 2 T. olive oil
  • 1 t. salt

To Finish

  • 2 flour tortillas, cut into strips
  • 2 T. olive oil
  • Crumbled queso fresco or feta
  • Pickled jalapeños


Drain and rinse borlotti beans. Combine with squash in a large pot and add 1 cup water. Bring to a boil and simmer until the pumpkin is soft, about 15 minutes. Mash lightly to thicken the broth. Add the corn and simmer for another 15 minutes.

To make the salsa, drop all the ingredients into a blender and process until smooth. Stir half the salsa into the beans, squash and corn. Fry the tortilla strips in the oil until lightly browned and crisp. Drain on paper towels. Ladle the cocido into bowls and top with a handful of tortilla strips, a spoonful of salsa and a crumbling of cheese. Serve with the pickled chiles. Serves 4.