This recipe is Chilean, so I put it in the Mexican category. Can't wait to try this myself. It's from a special edition of Saveur, The Best of Tex-Mex Cooking. They recommend you use 2 cups dried navy beans soaked overnight, but I've altered the recipe and cooking time for canned. I also halved the amount of oil.
- 2 tablespoons olive oil
- 1 tablespoon sweet paprika
- 1 medium yellow onion, peeled and chopped
- 1 (15 ounce) can navy beans, drained
- 3¼ cups vegetable broth
- 3 cups winter squash, peeled and cubed (like pumpkin, butternut or acorn)
- 1½ cups lima beans (fresh or frozen)
- 1½ cups corn kernels (2 ears fresh or frozen)
- 2 tablespoons fresh basil, chopped
- salt and black pepper, to taste
- Heat oil in large pot over medium-low heat. Stir in paprika, then add onions and cook until soft, about 15 minutes.
- Add navy beans and broth to pot, then add winter squash and lima beans. Cover and simmer over low heat until squash begins to soften, about 30 minutes. Add up to ¼ cup water if mixture becomes too dry.
- Stir corn and basil into pot and cook, uncovered, until the corn is tender and sauce is thick, about 5 minutes. Season to taste with salt and pepper.