Recipe: Corn off the cob
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Your support makes all the difference.THIS recipe for cooking with corn, submitted by Deirdre McGrath of Amsterdam, calls for lots of autumnal produce. She found it in Jane Grigson's Vegetable Book , and receives a bottle of Maker's Mark sourmash bourbon.
Beans, Pumpkin and Corn
Serves 6
Ingredients: 8oz (225g) dried haricot beans
2tbs mild paprika
4tbs corn oil
2 medium onions, sliced
kernels from 2 large corn ears
1lb (450g) pumpkin, weighed after skinning and cubing
1lb (450g) tomatoes, chopped
good pinch dried oregano
sea salt, freshly ground pepper
Preparation: Soak beans overnight, drain, then cook in unsalted water until tender. Drain, reserving liquid. Heat paprika with oil, then sweat onions until tender. Add pumpkin, tomatoes and seasoning. Simmer 5 minutes. Add beans and corn. Simmer 15 minutes. If dry, add bean liquid or chicken stock.
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