Squash, Bean And Corn Stew Recipe

Name: Squash, Bean And Corn Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 onions, sliced thin; 2 garlic cloves, chopped; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; 1 teaspoon dried oregano; 2 tablespoons pimientos, drained and chopped (one 4-ounce jar); 1 cup canned tomato, crushed in thick puree (from a 15-ounce can); 1 butternut squash, peeled, halved lengthwise, seeded, and cut into 1-inch dice (about 2 pounds); 1 1/2 cups water; 2 teaspoons salt; 2 cups kidney beans, drained and rinsed (1 19-ounce can); 2 cups corn kernels (fresh or frozen); 1/2 cup fresh basil, chopped (optional)

Servings: persons

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

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 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.

645

kcal

Calories

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 14 ingredients. The key ingredients include: 1/4 cup olive oil, 2 onions, sliced thin, 2 garlic cloves, chopped, 1/2 teaspoon paprika, and more.

Yes, Squash, Bean And Corn 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.

Squash, Bean And Corn Stew

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