Ingredients with Measurements:
- 1 lb. beef, cut into small cubes
- 1 cup dried corn kernels
- 1 cup cooked white beans
- 1 cup cooked lima beans
- 1 cup cooked fava beans
- 1 cup cooked peas
- 1 cup cooked squash, mashed
- 1 cup cooked sweet potato, mashed
- 1 cup cooked pumpkin, mashed
- 1 cup cooked rice
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp. ground cumin
- 1 tbsp. dried oregano
- 1 tbsp. paprika
- 1 tbsp. salt
- 1 tsp. black pepper
- 2 cups milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup sliced black olives
- 1 cup chopped fresh cilantro
- 1 cup chopped fresh parsley
- 1 cup chopped fresh scallions
Special equipment needed:
- Large pot
- Blender or food processor
Step-by-step instructions:
1. In a large pot, sauté the beef, onion, and garlic until the beef is browned and the onion is translucent.
2. Add the corn kernels, white beans, lima beans, fava beans, peas, squash, sweet potato, pumpkin, rice, cumin, oregano, paprika, salt, and black pepper to the pot. Stir to combine.
3. Add enough water to the pot to cover the ingredients by about 2 inches. Bring the mixture to a boil, then reduce the heat to low and simmer for about 2 hours, stirring occasionally.
4. After 2 hours, remove the pot from the heat and let it cool slightly.
5. Using a blender or food processor, puree the mixture until smooth.
6. Return the pureed mixture to the pot and add the milk, heavy cream, Parmesan cheese, olives, cilantro, parsley, and scallions. Stir to combine.
7. Heat the mixture over low heat until it is heated through, stirring occasionally.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
5. Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 38g
Protein: 27g
Sodium: 1200mg
Substitutions for ingredients:
- Beef can be substituted with chicken or pork.
- Black olives can be substituted with green olives or capers.
- Milk can be substituted with coconut milk or almond milk.
- Heavy cream can be substituted with coconut cream or cashew cream.
- Parmesan cheese can be substituted with nutritional yeast or vegan cheese.
Variations:
- Vegetarian version: omit the beef and use vegetable broth instead of water.
- Seafood version: add shrimp, crab, or fish to the mixture.
- Spicy version: add hot sauce or chili flakes to the mixture.
Tips and tricks:
- Soak the corn kernels overnight to reduce cooking time.
- Use a pressure cooker to reduce cooking time.
- Serve with toasted bread or crackers.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a bowl with a dollop of sour cream or yogurt on top.
Garnishes:
Chopped fresh cilantro, parsley, or scallions.
Pairings:
Serve with a side of rice or quinoa.
Suggested side dishes:
- Grilled vegetables
- Salad
- Bread or crackers
Troubleshooting advice:
- If the mixture is too thick, add more water or broth.
- If the mixture is too thin, simmer over low heat until it thickens.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fanesca is a traditional Ecuadorian soup typically served during Holy Week. It is made with a variety of beans, grains, and vegetables.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot with a side of bread or crackers.
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Region: Ecuadorian