Bean, Corn And Squash Stew Recipe

Name: Bean, Corn And Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 water; 2 1/2-pound butternut squashpeeled, 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 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

Servings: persons

1 water
2 1/2-pound butternut squashpeeled, 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 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

1
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.
2
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.
3
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.
4
Ladle the stew into bowls. Swirl in the paprika oil, sprinkle with the remaining 1/4 cup of chopped basil and serve.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 water, 2 1/2-pound butternut squashpeeled, seeded and cut into 1-inch cubes, 4 cups fresh corn kernels, cut from about 6 ears, 1 19-ounce can kidney beans, drained, and more.

Yes, Bean, Corn And Squash Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean, Corn And Squash Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions