Vegan locro (Argentine stew with corn, beans and squash)

Ingredients

• 2 cups cracked white hominy corn (mote), soaked overnight
• 2 cups large white beans (judión or lima), soaked overnight
• 500 g squash (kabocha is best), grated
• 2 large onions
• 2 scallions
• 2 leeks
• 3 cups hot vegetable broth, and more if needed
• Sunflower oil
• Sweet paprika
• Ground dried chili (ají molido)
• White pepper
• Cumin
• Oregano
• Salt

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of white beans
• What to use instead of butternut squash
• What to use instead of onion
• What to use instead of dried red chili
• What to use instead of oregano
• What to use instead of leek

Instructions

1. The day before, soak the corn and the beans separately for at least 8 hours, so they cook evenly later.
2. In a large pot, heat a little oil and sauté the chopped onion, leeks and scallions until tender and translucent.
3. Add the paprika, chili, pepper, cumin, oregano and a pinch of salt, and stir for a moment so they release their aroma.
4. Add the grated squash, stir and cover with about 3 cups of hot broth.
5. Add the drained corn and beans, stir and turn the heat down to low. Simmer for at least 2 hours, adding more broth or water if it dries out: it should be a thick stew.
6. It's ready when the beans are tender and the squash has broken down and made it creamy.
7. For a different touch, add chunks of seitan, mushrooms, smoked tofu or vegan chorizo.
8. To go with it, a quick hot sauce: sauté chopped scallion in oil and take it off the heat with ground chili. Serve the locro piping hot with a little on top.

Nutrition facts

Approximate, per serving (about 637 g). Calculated with data from USDA FoodData Central.