Squash, Bean And Corn Stew - cooking recipe

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)

Preparation

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.