1 large onion, finely chopped….

salt, freshly ground pepper….

3 tablespoons olive oil….

4 medium tomatoes, peeled and chopped….

1 pound (about 2 cups) winter squash, peeled and cut into 1-inch cubes….

2 tablespoons sweet paprika….

1/2 teaspoon oregano….

1/2 cup corn kernels….

Wash the fresh beans and put them into a saucepan with cold water to cover, bring to a boil, lower the heat, and simmer, covered, until the beans are tender, about 45 minutes. If using dried beans, rinse them and put them to soak in cold water for 3 or 4 hours. Simmer the beans in unsalted water to cover until they are barely tender, 1-1/2 to 2 hours. Drain the fresh or dried beans and set aside. Reserve the cooking liquid…..

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Meanwhile heat the oil in a skillet and stir in the paprika over moderate heat with a wooden spoon, taking care not to let burn. As soon as the paprika and oil are thoroughly mixed, stir in the onion and saute until the onion is tender. Add the tomatoes, oregano, salt, and freshly ground pepper, and simmer the mixture, stirring from time to time, until it is thick and well blended. Add this mixture and the squash to the saucepan with the beans, stir to mix, and add enough of the reserved cooking liquid barely to cover. Cover and simmer gently for 15 minutes. The squash will disintegrate and thicken the sauce. Stir in the corn and simmer for 5 minutes longer. Serve in soup plates with a little Pebre (Chilean Hot Pepper Sauce), if liked

1 cup coarsely chopped onion….

2 tablespoons all-purpose flour….

1 cup packed finely minced cilantro leaves….

1 (3 to 4-lb) chicken, rinsed, patted dry, and cut into 8 serving pieces with all visible fat removed….

1 cup chicken broth….

1/2 tablespoon serrano or jalapeno chile, seeded and minced (optional)….

salt and freshly ground black pepper, to taste….

3/4 teaspoon dried oregano….

1/2 cup dry white wine….

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Heat the oil in a large casserole or Dutch oven over medium heat. dd the chicken and cook until browned all over, about 3 minutes a side. Season with salt and black pepper. Transfer the chicken to a platter…..
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Add the onion and garlic to the drippings and saute over medium heat for 2 minutes. Return the chicken to the pan, along with the oregano and flour; stir to mix. Pour the broth and wine into the Dutch oven, cover, and simmer over low heat until the chicken is just done (and still juicy inside), 20 to 30 minutes. Just before serving, stir the cilantro and chile into the sauce

3-1/4 cups water….

1/4 cup sugar….

With a vegetable peeler or a zester, cut strips of zest from the orange rind, leaving the bitter white pith behind. Slice the zest into thin julienne…..

In a small saucepan, bring 1 cup of the water to a boil. Add the orange zest, and boil about 3 minutes. Drain and repeat the boiling for a total of three times, changing the water each time. Drain…..

In the same saucepan, dissolve the sugar in the remaining 1/4 cup water. Bring the sugar mixture to a boil, and add the orange zest. Simmer over low heat until all the liquid has evaporated, and the zest is covered with the thick syrup, 8 to 10 minutes. Be careful not to caramelize sugar. Transfer the zest to a rack or a lightly oiled baking sheet. Let cool, and store in an airtight container until ready to use.