Ingredients
¼cupolive oil
2onions
2garlic cloves
½tsppaprika
¼tspcayenne
1tspdried oregano
2tbsppimientos,(one 4 oz jar), drained, chopped
1cuptomatoes in thick puree,(from a 15 oz can), canned, crushed
1butternut squash,(about 2 lbs)
1½cupwater
2tspsalt
2cupskidney beans,(one 19 oz can), canned, drained and rinsed
2cupsfresh corn kernels,(cut from about 4 ears), or frozen
½cupfresh basil,chopped, optional
Preparation
In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, for about 5 minutes, until translucent. Add the garlic, paprika, cayenne, and oregano and cook, stirring, for about 1 minute until fragrant..
Stir in the pimientos, tomatoes, squash, water and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, for about 15 minutes until the squash is almost tender
Uncover and simmer vigorously for about 5 minutes, until almost no liquid remains in the pan. Add the beans and corn and cook for about 5 minutes, until the corn is just tender. Stir in the basil.
Serve warm, and enjoy!
