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