- 1/4 cup olive oil
- 2 onions, sliced thin
- 2 cloves garlic, chopped
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1 teaspoon dried oregano
- 2 tablespoons drained chopped pimientos
- 1 cup canned crushed tomatoes in thick puree
- 1 butternut squash, peeled, halved lengthwise, seeded, and cut into 1-inch dice
- 1 1/2 cups water
- 2 teaspoons salt
- 2 cups drained and rinsed kidney beans
- 2 cups fresh or frozen corn kernels
- 1/2 cup chopped fresh basil (optional)
- 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.
- 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.