Locro – corn, bean, squash and meat stew
Argentina's stew for the patriotic holidays of 25 May and 9 July: white corn, beans and squash simmered for hours with brisket, bacon, chorizo and pig's trotter, served with a red oil of spring onion and paprika. The corn and beans soak overnight.
- 11 h 10Time
- 42 minHands-on
- 4Portions
- 56 gprotein per portion
- 980kcal per portion
Ingredients for 4 portions
- 250 gCracked white corn
- 130 gDried white beans
- ≈ 3 lWater
- 400 gBeef brisket, in pieces
- 1Pig's trotter, split (optional)
- 100 gBacon, diced
- 2Spanish chorizos, sliced
- 1Yellow onion, chopped
- 2 tspPaprika
- 1 tspCumin
- 2Bay leaves
- 700 gPumpkin, peeled and cubed
- to tasteSalt
- to tasteBlack pepper
- 3 tbspRapeseed oil, for the red oil
- 3Spring onions, sliced
- 1 tspChili flakes
Method
- The night before, soak the corn and the beans in cold water in separate bowls for at least 8 hours.
- Drain the corn and beans, put them in a large pot with the water and bring to the boil.
- Simmer over low heat, partly covered, for 1 hour, skimming off any foam.
- Meanwhile, brown the bacon and chorizo in a frying pan for 5 minutes. Add the onion and soften for 5 minutes, then stir in half the paprika and the cumin.
- Add the brisket, the trotter, the bacon and chorizo mixture and the bay leaves to the pot.
- Simmer over low heat for 1 hour, stirring now and then from the bottom with a wooden spoon so it doesn't catch.
- Meanwhile, peel the squash and cut it into cubes.
- Add the squash and simmer, uncovered, for 1 more hour, stirring often, until the squash has broken down, the corn is tender and the locro is thick and creamy. Add hot water if it gets too dry and season with salt and pepper.
- Meanwhile, make the red oil (grasa colorada): heat the oil in a small frying pan and soften the spring onions for 3 minutes. Off the heat, stir in the rest of the paprika and the chilli flakes.
- Serve the locro piping hot in deep bowls with a spoonful of the red oil on top.
