Squash, Bean and Corn Stew

  • Active Time 20m
  • Total Time 35m

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.

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 (1 19-ounce can)
  • 2 cups fresh (cut from about 4 ears) or frounceen corn kernels
  • 1/2 cup chopped fresh basil (optional)

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.

Tip: VARIATIONS: <LI>Add 1 cup of diced ham along with the beans and corn.</LI>
 <LI>Use peeled, cubed pumpkin or acorn squash instead of the butternut squash.</LI> 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.

RecID 2922

nutrition information per serving

480 calories; 15g total fat; 0mg cholesterol; 1211mg sodium; 79g carbohydrates; 23g fiber; 15g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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