Instructions: Drain the beans and put them in a deep pan.

Cover with water and bring to the boil for about 10 minutes then turn down the heat and gently simmer for about an hour.

They are ready when you can squash them between your thumb and finger with little pressure.

Drain reserving the cooking liquor.

Warm the oil in a deep pan and cook the onion and garlic until they are translucent and soft they should be little more than pale gold.

Drop in the whole chillies paprika and pumpkin.

Stir in the beans and about half the cooking liquid and the sweetcorn minus its canning liquid. Cook over a gentle heat until the pumpkin is tender about an hour.

As the pumpkin breaks down it will add liquid to the pot if the mixture is looking a little dry (it should be a slushy stew) add some water stock or more bean liquor.

When the beans and pumpkin are tender add salt black pepper and basil.

Cook for 5 minutes more check the seasoning and serve with the pebre sauce below.

The national dish of Chile add some chorizo sausage or cooked bacon if desired

Serves 4

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