- 4 cups fresh or frozen shelled beans (about 1 1/2 pounds), such as kidney beans, cranberry beans, black-eyed peas or lima beans
- 3/4 pound pumpkin or butternut squash, peeled and cut into 1/2-inch cubes (2 cups)
- 2 cups chicken stock or canned low-sodium broth
- 2 cups water
- 1 1/2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 medium carrot, coarsely grated
- Salt and freshly ground pepper
- 6 ears corn, kernels removed, or 3 cups frozen corn (two 10-ounce packages)
- 10 basil leaves, coarsely chopped
- 1/2 cup vegetable oil
- 2 garlic cloves, crushed
- 1 tablespoon paprika
- MAKE THE PAPRIKA OIL In a large heavy casserole, combine the beans with the pumpkin, chicken stock and water and bring to a boil. Cover and cook over low heat until the beans are barely tender, about 15 minutes, depending on the size and type of bean.
- Heat the oil in a medium skillet. Add the onion and carrot and cook over moderate heat, stirring frequently, until lightly browned, about 8 minutes. Season with salt and pepper. Add this mixture to the beans and simmer for 15 minutes longer.
- Add 1 cup of the corn kernels to the beans. Puree the rest of the corn in a blender. If the puree is very dry, add a ladle of the bean cooking liquid. Stir the corn puree and basil into the beans and simmer for another 15 minutes, stirring frequently; the corn puree will thicken the stew. If it gets too thick, thin the stew with hot water; it should be slightly runny. Taste; adjust the seasonings.
- Heat the oil in a small skillet. Add the garlic and cook over moderate heat until golden, about 2 minutes; discard the garlic. Remove the skillet from the heat and stir in the paprika. Drizzle the stew with the paprika oil and serve hot.
The stew and paprika oil can be refrigerated separately for up to 2 days.