Fresh Bean and Corn Stew with Paprika Oil Recipe

Name: Fresh Bean and Corn Stew with Paprika Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups fresh or frozen shelled beans (about 1 1/2 pounds), such as kidney beans, cranberry beans, black-eyed peas or lima beans; 3/4 pound pumpkin or butternut squash, peeled and cut into 1/2-inch cubes (2 cups); 2 cups chicken stock or canned low-sodium broth; 2 cups water; 1 1/2 tablespoons vegetable oil; 1 large onion, finely chopped; 1 medium carrot, coarsely grated; Salt and freshly ground pepper; 6 ears corn, kernels removed, or 3 cups frozen corn (two 10-ounce packages); 10 basil leaves, coarsely chopped; 1/2 cup vegetable oil; 2 garlic cloves, crushed; 1 tablespoon paprika

Servings: persons

4 cups fresh or frozen shelled beans (about 1 1/2 pounds), such as kidney beans, cranberry beans, black-eyed peas or lima beans
3/4 pound pumpkin or butternut squash, peeled and cut into 1/2-inch cubes (2 cups)
2 cups chicken stock or canned low-sodium broth
2 cups water
1 1/2 tablespoons vegetable oil
1 large onion, finely chopped
1 medium carrot, coarsely grated
Salt and freshly ground pepper
6 ears corn, kernels removed, or 3 cups frozen corn (two 10-ounce packages)
10 basil leaves, coarsely chopped
1/2 cup vegetable oil
2 garlic cloves, crushed
1 tablespoon paprika

1
MAKE THE PAPRIKA OIL In a large heavy casserole, combine the beans with the pumpkin, chicken stock and water and bring to a boil.
2
Cover and cook over low heat until the beans are barely tender, about 15 minutes, depending on the size and type of bean.
3
Heat the oil in a medium skillet.
4
Add the onion and carrot and cook over moderate heat, stirring frequently, until lightly browned, about 8 minutes.
5
Season with salt and pepper.
6
Add this mixture to the beans and simmer for 15 minutes longer.
7
Add 1 cup of the corn kernels to the beans.
8
Puree the rest of the corn in a blender.
9
If the puree is very dry, add a ladle of the bean cooking liquid.
10
Stir the corn puree and basil into the beans and simmer for another 15 minutes, stirring frequently; the corn puree will thicken the stew.
11
If it gets too thick, thin the stew with hot water; it should be slightly runny.
12
Taste; adjust the seasonings.
13
Heat the oil in a small skillet.
14
Add the garlic and cook over moderate heat until golden, about 2 minutes; discard the garlic.
15
Remove the skillet from the heat and stir in the paprika.
16
Drizzle the stew with the paprika oil and serve hot.

1622

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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: 4 cups fresh or frozen shelled beans (about 1 1/2 pounds), such as kidney beans, cranberry beans, black-eyed peas or lima beans, 3/4 pound pumpkin or butternut squash, peeled and cut into 1/2-inch cubes (2 cups), 2 cups chicken stock or canned low-sodium broth, 2 cups water, and more.

Yes, Fresh Bean and Corn Stew with Paprika Oil 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.

Fresh Bean and Corn Stew with Paprika Oil

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