Chilean Bean and Corn Stew

Ingredients:

• 1 cup chopped onion
• 2 cloves garlic, minced
• 3 tablespoons oil
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1 hot green chile pepper, seeded and minced
• 1 cup acorn or butternut squash (or similar), peeled and cubed
• 2 cups fresh or frozen corn kernels
• 1-2 cups vegetable broth
• 1 large tomato, chopped
• 2 cups beans – shelled fresh cranberry beans or canned white beans
• 2 tablespoons finely chopped fresh basil

Preparation:

1. If using fresh cranberry beans, simmer them gently in water for 30-45 minutes, or until tender. Drain and set aside. 
2. Heat the oil in a heavy saucepan and add the onions and garlic. Cook until translucent. Add cumin, paprika, chile pepper, squash, tomato and corn, and cook, stirring, until vegetables are soft and fragrant, 5-8 minutes. 
3. Add 1 cup of the vegetable broth and simmer, covered, for 5-10 more minutes. Add the beans (and more vegetable broth if necessary) and simmer for 15-20 minutes, or until squash is very soft and begins to fall apart and thicken the stew. Add basil and cook a few minutes more. (Simmer even longer, uncovered, to thicken the stew, or add more vegetable broth if a thinner stew is desired). 
4. Season with salt and pepper and serve.

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