Squash, Bean And Corn Stew

• 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.

olive oil, onions, garlic, paprika, cayenne pepper, oregano, pimientos, tomato, butternut squash, water, salt, kidney beans, corn kernels, fresh basil

Taken from www.food.com/recipe/squash-bean-and-corn-stew-523958 (may not work)