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Cocido Michoacano (Beans with Sweetcorn and Pumpkin)
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In this fragrant, one-pot vegetarian dish from Michoacán - whose elegant capital, Morelia, has one of the liveliest markets in all Mexico - the earthiness of the beans is softened by the nutty sweetness of the corn, while the pumpkin melts to thicken the broth. In Mexico, pinto beans would be used; here, we've used borlotti, a close Italian equivalent. The combination of the three vegetables mirrors the growing pattern in the fields: maize stalks give support for the bean vines, while pumpkin is an effective weed inhibitor between the rows.
The sweet earthiness of this dish requires a slightly vegetal, Sauvignon Blanc-based white.
This recipe was first published in October 2005.