Bean, Corn and Squash Stew

Name: Bean, Corn and Squash Stew
Ingredients: 1 quart(s) water; 1 1 1/2-pound butternut squash--peeled, seeded and cut into 1-inch cubes; 4 cup(s) fresh corn kernels, cut from about 6 ears; 1 19-ounce can kidney beans, drained; 3/4 cup(s) chopped basil leaves; 1/4 cup(s) plus 2 tablespoons vegetable oil; 1 large onion, coarsely chopped; 1 red bell pepper, coarsely chopped; 1 green bell pepper, coarsely chopped; 1 teaspoon(s) ground cumin; 1 teaspoon(s) dried oregano; 2 teaspoon(s) hot paprika; Salt and freshly ground black pepper

Bean, Corn and Squash Stew was pinched from <a href="http://www.huffingtonpost.com/2011/10/27/bean-corn-and-squash-ste_n_1058226.html" target="_blank">www.huffingtonpost.com.</a>

"In his excellent version of the traditional Chilean stew porotos granados , chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil...."

INGREDIENTS

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1 quart(s) water

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1 1 1/2-pound butternut squash--peeled, seeded and cut into 1-inch cubes

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4 cup(s) fresh corn kernels, cut from about 6 ears

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1 19-ounce can kidney beans, drained

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3/4 cup(s) chopped basil leaves

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1/4 cup(s) plus 2 tablespoons vegetable oil

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1 large onion, coarsely chopped

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1 red bell pepper, coarsely chopped

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1 green bell pepper, coarsely chopped

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1 teaspoon(s) ground cumin

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1 teaspoon(s) dried oregano

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2 teaspoon(s) hot paprika

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Salt and freshly ground black pepper

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