Squash, Bean, and Corn Stew

Squash, Bean, and Corn Stew
Photo by © Melanie Acevedo

Ingredients

  • 1 cup canned crushed tomatoes in thick puree (from a 15-ounce can)
  • 2 teaspoons salt
  • 2 cups fresh (cut from about 4 ears) or frozen corn kernels
  • 2 cups drained and rinsed canned kidney beans (one 19-ounce can)
  • 1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch dice
  • 2 tablespoons drained chopped pimientos (one 4-ounce jar)
  • 2 cloves garlic, chopped
  • + 7 more ingredients
    • 1 ½ cups water
    • ¼ cup olive oil
    • ½ cup chopped fresh basil (optional)
    • ½ teaspoon paprika
    • 1 teaspoon dried oregano
    • 2 onions, sliced thin
    • ¼ teaspoon cayenne

1. 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. 2. Stir in the pimientos, tomatoes, squash, water, and s...

View full recipe at My Recipes

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