Porotos Granados (Chilean Bean Stew)

Ingredients

• 4 cups Great Northern, cannellini or navy beans, drained
• 2 cup peeled and diced pumpkin or other winter squash
• 1-2 jalapeño peppers, seeded and finely chopped
• 3 tablespoons oil
• 1 onion, chopped
• 1 tablespoon paprika
• 4-6 plum tomatoes, seeded and chopped
• 2 ears fresh corn, cut into 2-inch (5 cm) pieces
• Salt and freshly ground pepper to taste
• Chopped fresh basil for garnish

Instructions

1. Combine the beans, pumpkin, jalapeños and enough water to cover in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 20 minutes.
2. Meanwhile, heat the oil in a skillet over moderate heat and sauté the onion and paprika until the onions are tender, about 5 minutes.
3. Add the onion mixture to the beans along with the tomatoes, corn, salt and pepper. Simmer for 15 minutes.
4. Serve garnished with chopped basil.

Serves 6 to 8.