How To Make Squash, Bean, and Corn Stew
Rich beans, nutty butternut squash, and tender corn simmered in a rich tomato sauce, makes up this deliciously hearty and healthy corn stew!
Serves:
Ingredients
- ¼cupolive oil
- 2onions
- 2garlic cloves
- ½tsppaprika
- ¼tspcayenne
- 1tspdried oregano
- 2tbsppimientos,(one 4 oz jar), drained, chopped
- 1cuptomatoes in thick puree,(from a 15 oz can), canned, crushed
- 1butternut squash,(about 2 lbs)
- 1½cupwater
- 2tspsalt
- 2cupskidney beans,(one 19 oz can), canned, drained and rinsed
- 2cupsfresh corn kernels,(cut from about 4 ears), or frozen
- ½cupfresh basil,chopped, optional
Instructions
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In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, for about 5 minutes, until translucent. Add the garlic, paprika, cayenne, and oregano and cook, stirring, for about 1 minute until fragrant..
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Stir in the pimientos, tomatoes, squash, water and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, for about 15 minutes until the squash is almost tender
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Uncover and simmer vigorously for about 5 minutes, until almost no liquid remains in the pan. Add the beans and corn and cook for about 5 minutes, until the corn is just tender. Stir in the basil.
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Serve warm, and enjoy!
Nutrition
- Calories: 610.77kcal
- Fat: 15.62g
- Saturated Fat: 2.16g
- Monounsaturated Fat: 10.15g
- Polyunsaturated Fat: 2.31g
- Carbohydrates: 96.31g
- Fiber: 29.07g
- Sugar: 10.88g
- Protein: 26.78g
- Sodium: 1150.59mg
- Calcium: 229.52mg
- Potassium: 2134.83mg
- Iron: 9.29mg
- Vitamin A: 706.66µg
- Vitamin C: 41.22mg
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