CORN BEANS AND SQUASH RECIPES RECIPES

BEAN, CORN AND SQUASH STEW RECIPE | MYRECIPES

Bean, Corn and Squash Stew Recipe | MyRecipes image

In his excellent version of the traditional Chilean stew porotos granados, chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil.

Provided by Alex Aguilera

Yield 4

Number Of Ingredients 13

Ingredients

1 water
2 1/2-pound butternut squash—peeled, seeded and cut into 1-inch cubes
4 cups fresh corn kernels, cut from about 6 ears
1 19-ounce can kidney beans, drained
¾ cup chopped basil leaves
¼ cup plus 2 tablespoons vegetable oil
1 onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
2 teaspoons hot paprika
Salt and freshly ground black pepper

Steps:

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. Add the kidney beans and cook until the beans are hot. 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.
Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the onion and bell peppers and cook over moderate heat, stirring occasionally, until softened, 8 minutes. 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.
In a small saucepan, heat the remaining 1/4 cup of oil. Add the remaining 1 teaspoon of paprika and cook over low heat until fragrant. Transfer to a small bowl.
Ladle the stew into bowls. Swirl in the paprika oil, sprinkle with the remaining 1/4 cup of chopped basil and serve.

SQUASH, BEAN, AND CORN STEW RECIPE - QUICK FROM SCRATCH ...

Squash, Bean, and Corn Stew Recipe - Quick from Scratch ... image

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. Warming Soup Recipes

Provided by Food & Wine

Yield 4

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
2 onions, sliced thin
2 cloves garlic, chopped
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 teaspoon dried oregano
2 tablespoons drained chopped pimientos (one 4-ounce jar)
1 cup canned crushed tomatoes in thick puree (from a 15-ounce can)
1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch dice
1 1/2 cups water
2 teaspoons salt
2 cups drained and rinsed canned kidney beans (one 19-ounce can)
2 cups fresh (cut from about 4 ears) or frozen corn kernels
1/2 cup chopped fresh basil (optional)

Steps:

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.

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BEAN, CORN AND SQUASH STEW RECIPE - ALEX AGUILERA | FOOD ...

In his excellent version of the traditional Chilean stew porotos granados, chef Alex Aguilera uses kidney beans in place of the customary cranberry beans, then folds in fresh basil and a swirl of paprika oil.Plus: Beans 101: How to Cook Any Bean More Bean Recipes
From foodandwine.com
Reviews 3
Total Time 50 minutes

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In Santa Fe, I like to cook dried corn kernels, or chicos, along with the beans. They plump up into regular size and have a wonderfully chewy texture. Because dried corn isn't widely availablae, you can easly substitute frozen corn or rinsed canned hominy.
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In this easy succotash recipe, corn, squash and beans--known as the three sisters--are as delicious married in the pot as they are harmonious in the garden. Succotash, from the Native American word msiquatash, referred to a winter stew made from corn and beans, but now also describes various vegetable blends, such as this delightful summer garden mix. If you find lovely patty pan squashes, you could use those instead of regular zucchini or summer squash.
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Reviews 5
Total Time 1 hours 15 minutes
Cuisine southwestern
Calories 524 per serving

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