Squash, Bean, And Corn Stew

Name: Squash, Bean, And Corn Stew
Ingredients: 1/4 cup olive oil; 2 onions, sliced thin; 2 cloves garlic, chopped; 1/2 teaspoon paprika; 1/4 teaspoon cayenne; 1 teaspoon dried oregano; 2 tablespoons drained chopped pimientos (one 4-ounce jar); 1 cup canned crushed tomatoes in thick puree (from a 15-ounce can); 1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch dice; 1 1/2 cups water; 2 teaspoons salt; 2 cups drained and rinsed canned kidney beans (one 19-ounce can); 2 cups fresh (cut from about 4 ears) or frozen corn kernels; 1/2 cup chopped fresh basil (optional)

14 ingredients

5 steps

Ingredients

1/4 cup olive oil
2 onions, sliced thin
2 cloves garlic, chopped
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 teaspoon dried oregano
2 tablespoons drained chopped pimientos (one 4-ounce jar)
1 cup canned crushed tomatoes in thick puree (from a 15-ounce can)
1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch dice
1 1/2 cups water
2 teaspoons salt
2 cups drained and rinsed canned kidney beans (one 19-ounce can)
2 cups fresh (cut from about 4 ears) or frozen corn kernels
1/2 cup chopped fresh basil (optional)

Directions

1

In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, paprika, cayenne, and oregano and cook, stirring, until fragrant, about 1 minute.
2

Stir in the pimientos, tomatoes, squash, water, and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, until the squash is almost tender, about 15 minutes. Uncover and simmer vigorously until almost no liquid remains in the pan, about 5 minutes. Add the beans and corn and cook until the corn is just tender, about 5 minutes. Stir in the basil.
3

Variations
4

Add one cup of diced ham along with the beans and corn. : Use peeled, cubed pumpkin or acorn squash instead of the butternut squash.
5

Wine Recommendation: Gewurztraminers from Alsace have a unique combination of aromas: rose petals, ripe apricots, and musky spice. Though called dry, these wines usually contain a bit of residual sugar--a real plus for this dish, with its sweet squash and corn.