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Bean, Corn and Squash Stew

Source: © Food & Wine Magazine
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Active Time:  30 Minutes
Total Time:  50 Minutes
  4
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. Plus: Beans 101: How to Cook Any Bean
RECIPE INGREDIENTS
1 quart  water
1 1 1/2 pound  butternut squash —peeled, seeded and cut into 1-inch cubes
4 cups  fresh corn kernels (cut from about 6 ears)
1 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
Bean, Corn and Squash Stew Recipe at Cooking.com
DIRECTIONS
In a large pot, bring the water to a boil with the squash and corn. Cover and simmer over moderately low heat until the squash is just tender, about 15 minutes. Add the kidney beans and cook until the beans are hot. Transfer 3 cups of the squash mixture to a blender along with some of the liquid and 1/2 cup of the basil; puree. Return the puree to the pot and keep warm.


Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the onion and bell peppers and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the cumin, oregano and 1 teaspoon of the paprika and cook, stirring, until fragrant, about 4 minutes. Stir the vegetables into the stew and season with salt and pepper.


In a small saucepan, heat the remaining 1/4 cup of oil. Add the remaining 1 teaspoon of paprika and cook over low heat until fragrant. Transfer to a small bowl.


Ladle the stew into bowls. Swirl in the paprika oil, sprinkle with the remaining 1/4 cup of chopped basil and serve.




Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 12/20/2010
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