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Bean, Corn and Squash Stew

Bean, Corn and Squash Stew

Bean, Corn and Squash Stew is :

gluten free , dairy free , lacto ovo vegetarian , vegan

Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 31 %


3/4 cup

basil leaves
1 pound

butternut squash
19 ounce

canned kidney beans
4 cups

fresh corn kernels

green bell pepper
1 teaspoon

ground cumin

1 teaspoon

2 teaspoons


red bell pepper

salt and pepper
1/4 cup

vegetable oil



  1. 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.

  2. Add the kidney beans and cook until the beans are hot.

  3. 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.

  4. Meanwhile, in a large skillet, heat 2 tablespoons of the oil.

  5. Add the onion and bell peppers and cook over moderate heat, stirring occasionally, until softened, 8 minutes.

  6. 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.

  7. In a small saucepan, heat the remaining 1/4 cup of oil.

  8. Add the remaining 1 teaspoon of paprika and cook over low heat until fragrant.

  9. Transfer to a small bowl.

  10. Ladle the stew into bowls. Swirl in the paprika oil, sprinkle with the remaining 1/4 cup of chopped basil and serve.

Wine Pairing :