Bean, Corn and Squash Stew

Name: Bean, Corn and Squash Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters chopped basil leaves; 454 grams butternut squashpeeled, seeded and cut into 1-inch cubes; 539 grams kidney beans, drained; 946 milliliters fresh corn kernels, cut from about 6 ears; 1 green bell pepper, coarsely chopped; 1 teaspoon ground cumin; 1 onion, coarsely chopped; 1 teaspoon dried oregano; 2 teaspoons hot paprika; 1 red bell pepper, coarsely chopped; 4 servings Salt and freshly ground black pepper; 59 milliliters vegetable oil; 1 water

Bean, Corn and Squash Stew might be just the main course you are searching for. This gluten free and vegan recipe serves 4. One serving contains 443 calories, 14g of protein, and 17g of fat. Not It can be enjoyed any time, but it is especially good for Autumn. A mixture of paprika, onion, oregano, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large pot, bring the water to a boil with the squash and corn. Cover and simmer over moderately low heat until the squash is just tender, about 15 minutes.

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Squash

Water

Corn

Equipment you will use

Pot

Add the kidney beans and cook until the beans are hot.

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Beans

Transfer 3 cups of the squash mixture to a blender along with some of the liquid and 1/2 cup of the basil; puree. Return the puree to the pot and keep warm.

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Squash

Basil

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Blender

Pot

Meanwhile, in a large skillet, heat 2 tablespoons of the oil.

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Cooking Oil

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Frying Pan

Add the onion and bell peppers and cook over moderate heat, stirring occasionally, until softened, 8 minutes.

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Bell Pepper

Onion

Add the cumin, oregano and 1 teaspoon of the paprika and cook, stirring, until fragrant, about 4 minutes. Stir the vegetables into the stew and season with salt and pepper.

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Salt And Pepper