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                                                                  Beans, an essential part of the South American diet, join other staples from that part of the world—corn, squash, and tomatoes—in this extremely popular Chilean vegetable stew. We've chosen kidney beans, but you can use pinto, cannellini, or any type you have on hand.

                                                                  Ingredients
                                                                  • Yes No 1/4 cup olive oil
                                                                  • Yes No 2 onion
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 1/2 tsp paprika
                                                                  • Yes No 1/4 tsp cayenne pepper, ground
                                                                  • Yes No 1 tsp oregano leaves, dried
                                                                  • Yes No 2 tbsp drained pimiento
                                                                  • Yes No 1 cup canned crushed tomatoes in thick puree
                                                                  • Yes No 1 2 lb butternut squash
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 2 cup drained kidney beans in can
                                                                  • Yes No 2 cup frozen corn kernel
                                                                  • Yes No 1/2 cup chopped basil
                                                                  • 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.
                                                                  Cuisine:YesNosouth american
                                                                  Yields: 4
                                                                    Steps:
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    stew
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

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