RECIPE

Squash, Bean, and Corn Stew

  • Contributed by Quick from Scratch Vegetable Main Dishes
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

Beans, an essential part of the South American diet, join other staples from that part of the world—corn, squash, and tomatoes—in this extremely popular Chilean vegetable stew. We've chosen kidney beans, but you can use pinto, cannellini, or any type you have on hand.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4
  • FAST
  • VEGETARIAN

Ingredients

  • 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)

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.

Notes

Variations:
Add one cup of diced ham along with the beans and corn.

Use peeled, cubed pumpkin or acorn squash instead of the butternut squash.