Squash, Bean, and Corn Stew

• FAST
• VEGETARIAN

Ingredients

1. 1/4 cup olive oil
2. 2 onions, sliced thin
3. 2 cloves garlic, chopped
4. 1/2 teaspoon paprika
5. 1/4 teaspoon cayenne
6. 1 teaspoon dried oregano
7. 2 tablespoons drained chopped pimientos (one 4-ounce jar)
8. 1 cup canned crushed tomatoes in thick puree (from a 15-ounce can)
9. 1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch dice
10. 1 1/2 cups water
11. 2 teaspoons salt
12. 2 cups drained and rinsed canned kidney beans (one 19-ounce can)
13. 2 cups fresh (cut from about 4 ears) or frozen corn kernels
14. 1/2 cup chopped fresh basil (optional)

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.