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Squash, Bean, and Corn Stew

Source: Quick from Scratch - Vegetable Main Dishes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  35 Minutes
  Serves 4
Beans, an essential part of the South American diet, join other staples from that part of the world; corn, squash, and tomatoes in this extremely popular Chilean vegetable stew. We've chosen kidney beans, but you can use pinto, cannellini, or any type you have on hand.
RECIPE INGREDIENTS
1/4 cup olive oil
2 onions, sliced thin
2 cloves garlic, chopped
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon dried oregano

2 tablespoons drained chopped pimentos (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)
Squash, Bean, and Corn Stew Recipe at Cooking.com
DIRECTIONS
In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, paprika, cayenne, and oregano and cook, stirring, until fragrant, about 1 minute.


Stir in the pimientos, tomatoes, squash, water, and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, until the squash is almost tender, about 15 minutes. Uncover and simmer vigorously until almost no liquid remains in the pan, about 5 minutes. Add the beans and corn and cook until the corn is just tender, about 5 minutes. Stir in the basil.


VARIATIONS:
  • Add one cup of diced ham along with the beans and corn.
  • Use peeled, cubed pumpkin or acorn squash instead of the butternut squash.


WINE RECOMMENDATION: Gewurztraminers from Alsace have a unique combination of aromas: rose petals, ripe apricots, and musky spice. Though called dry, these wines usually contain a bit of residual sugar--a real plus for this dish, with its sweet squash and corn.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Veggie Stews
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 480
Sodium: 1211mg
Fiber: 23g
Carbohydrates, Total: 79g
Protein: 15g
% Cal. from Fat: 28%
Fat. Total: 15g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Jean, ON Reviewed: 05/08/2009
very tasty
Very good and keeps well for several days in fridge. I used organic black kidney beans.
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