Squash Bean and Corn Stew
Ingredients
- 1/4 cup olive oil
- 2 onions, sliced thin
- 2 cloves garlic, chopped
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1 teaspoon dried oregano
- 2 tablespoons drained chopped pimientos (one 4-ounce jar)
- 1 cup canned crushed tomatoes in thick puree (from a 15-ounce can)
- 1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch dice
- 1 1/2 cups water
- 2 teaspoons salt
- 2 cups drained and rinsed canned kidney beans (one 19-ounce can)
- 2 cups fresh (cut from about 4 ears) or frozen corn kernels
- 1/2 cup chopped fresh basil (optional)
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