Chef: Stephanie Alexander Photo: Rebecca Hallas Source: The Age Tuesday August 22, 2006 South American, 45 mins plus, Contemporary, Vegetarian, Dairy free, Egg free, Lunch

The original inspiration came from an American travel magazine. Chile sounds absolutely fascinating with its mix of French, Spanish and Mapuche Indian culinary influences. The original version included fresh corn kernels, not available in our winter but they do add a subtle sweetness to the stew. I have substituted canned piquillo peppers, a great product, available from Spanish and Portuguese shops and specialist food stores.

Ingredients

• 1 cup lima beans, soaked overnight
• 3 tbsp olive oil
• 2 tsp sweet Spanish-style paprika
• 1 onion, chopped
• 2 cloves garlic, chopped
• generous sprig thyme
• 1 bay leaf
• salt
• freshly ground pepper
• 250g pumpkin, peeled and cut into 2cm cubes
• 200g can of piquillo peppers and their juice or 2 red peppers, roasted, peeled and cut into thick strips
• 3 tbsp pepita kernels
• coriander sprigs

Method

Rinse soaked beans and put in a pot with fresh water. Bring to simmer and cook for 30 minutes. Drain, reserving the cooking water.

In a wide frying pan that has a lid, heat the oil and fry the paprika with the onion and garlic over moderate heat till soft (about 10 minutes). Add the drained beans, the thyme and the bayleaf and 1 1/2 cups of the cooking water. Cover and cook gently for 20 minutes. Test beans and season with salt and pepper. If nearly tender add the pumpkin, cover again and cook until pumpkin and beans are cooked. Add the piquillo peppers or the pepper strips and leave uncovered until stew is moist but not sloppy.

To serve

To serve, scatter with pepita kernels and plenty of fresh coriander.

Serves 6.

This recipes is featured in the book, Autumn which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store