Name: Fresh Bean and Corn Stew with Paprika Oil
Ingredients: 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

Fresh Bean and Corn Stew with Paprika Oil — Photo: © Fernando Bengoechea

Yield:

Ingredients

STEW

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

PAPRIKA OIL

1/2 cup vegetable oil
2 garlic cloves, crushed
1 tablespoon paprika

Directions

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.