I’m still in South America, and you know what that means? MORE INSANELY DELICIOUS RECIPES from my partner’s homeland!
The first time I heard about locro, I was in Mendoza visiting my partner’s best friend and his family. I misheard the name as ‘loco’, which means ‘crazy’ in Spanish. And after trying locro, I indeed have gone off the deep end. LOCO for LOCRO!
I don’t even know what to call it. A stew? A thick soup? A strange casserole? The English translation is Navy Bean and Corn Stew, but this dish comes out somehow heartier than a stew, and I’m not even sure how that’s possible. Hey–I’m not going to question time-tested Argentine kitchen traditions. This is one hearty-ass stew!
Photo Credit: Marian Blazes, SouthAmericanFood.about.com
It’s like the dish of my foreign dreams. In fact, there are a couple different versions per Argentinian tradition, and by luck I tried the mostly vegetarian version first (hence my immediate obsession with it). It reminds me of stuff I make back home, except way heartier. And infinitely tastier.
Ready to go loco for locro? I HOPE SO.
LOCRO DE CHOCLO, or Argentinian Navy Bean and Corn Stew
INGREDIENTS
2 cans navy beans
2 ears of corn, kernels cut from the cob
1 ear of corn, cut lengthwise and then cut into 1/2 inch slices
About 2 lbs beef shank of similar cut, cubed
1 large Butternut Squash, cubed
1 lb potatoes/yams, cubed
3 carrots, diced
1 red pepper, finely chopped
3 Tbs olive oil
2 onions, coarsely chopped
1 Tbsp red pepper flakes
2 cloves garlic, diced
1 tsp ground cumin
1 tsp paprika
Salt and pepper to taste
Chopped green onions to garnish
STEPS
- Place the onions, garlic, and beef shank in a large pot. Cook over medium heat until the onions are translucent. Add corn, cumin, paprika, bay leaves, salt and pepper. Cook for about ten minutes
- Add hot water to about two inches above the ingredients. Add the rest of the vegetables and the navy beans, bring to a boil.
- Reduce the heat to simmer for about 2 hours, stirring every 15-20 minutes
- Remove the bay leaves. Take out the beef shank and toss the bones. Cut the remaining meat into bite size pieces and return to the pot
- Stir over low heat, pushing up against the potatoes/carrots/squash until ithey disintegrate. This will thicken the stew, leaving just the meat and corn. Continue this until it reaches a thick consistency.
- Add salt to taste.
- Top with green onions and serve.
Read more about the cultural roots of locro here!
