For the fermented pumpkin puree:
Cut the pumpkin into approximately
3/4-inchch (2 cm) cubes and vacuum-pack with
the salt. Let it stand at room temperature for
4 days.
Remove the pumpkin from the vacuum bag.
Melt the butter in a pan, add the pumpkin and
white onion, and simmer for 1 hour. Blend in a
food processor at 175F (80°C) for 15 minutes.
For the tomato tea:
Roast 2 tomatoes over a direct flame until
the skin is completely charred. In a food
processor, grind the charred tomatoes with
the 2 remaining fresh tomatoes, cilantro, and
basil for 4 seconds. Then stir and grind again
for 4 seconds, leaving chunks of tomato in
the mixture, as well as pieces of cilantro and
basil. Strain the mixture through cheesecloth
(muslin) for 12 hours, until you have a
translucent liquid very similar to tea, even in
its aroma.
For the granado beans:
Shell the beans and cook them in boiling
water for 20 minutes. Drain and set aside.
For the tomato:
Remove the core from the tomato and
slice the tomato horizontally into four ⅓-inch
(1 cm)–thick slices. Then cut each tomato slice
with a 2-inch (5 cm) round cookie cutter.
Combine the olive oil, fleur de sel, and diced
chile in a bowl, add the tomato slices, and marinate
for 1 hour.
To serve:
Warm 4 plates. Heat the clarified butter in a pan. Put the fermented pumpkin puree in another pan.
Warm the fermented pumpkin puree for
3 minutes. At the same time, warm the beans
gently in the pan with the clarified butter,
season them with the fleur de sel, and arrange
in the centre of each dish.
Place a slice of tomato on top of the beans,
and cover with the fermented pumpkin puree.
Arrange the toasted pumpkin seeds and the
sheep sorrel stems evenly over the fermented
pumpkin puree so that they point outward.
Right before serving, pour 2 spoonfuls of the
tomato tea over the top.