Andean Butterbean and Pumpkin Hot-pot

Instructions

1. Heat a large pan over a medium-low heat and fry the onion, spring onion, chilli and garlic in a small amount of oil until the onions are soft, then remove from pan and reserve.
2. Add the potato and pumpkin pieces to the pan and fry lightly until edges are slightly crispy, then add just enough water to cover and boil with lid on for 15 minutes.
3. Check the consistency of the potato and pumpkin - if tender add the beans and corn, season and cook for a further 5 minutes.
4. Add the reserved onion, spring onion, chilli and garlic and cook until they are hot again, then add the soured cream and parsley and stir well. Correct seasoning if necessary.
5. Serve hot with crusty bread. In Peru, the dish is served topped with white cheese (you could use feta).