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  • Bean, Squash, and Corn Stew

    1 vote
    Bean, Squash, and Corn Stew
     
    by DCMH
    562 recipes
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    Ingredients

    • 3 qts canned navy or cranberry beans
    • 3 1/2 gals water
    • 2 cups olive or salad oil
    • 2 qts onions, chopped
    • 1/4 cup minced garlic
    • 1 can canned tomatoes, broken up
    • 1 cup crumbled basil leaves
    • 1/4 cup crumbled oregano leaves
    • 2 tsp black pepper
    • 8 lbs winter squash, cut into 1 inch
    • 1/4 cup salt
    • 2 qts corn kernels

    Directions

    1. In a sauce pot, combine beans with water. Bring to a boil; reduce heat and simmer, covered, for one hour.
    2. In a skillet, heat oil until hot. Add onions and garlic, saute for 5 minutes. Stir in tomatoes, basil, oregano, and black pepper.
    3. Cook and stir until mixture thickens, about 10 minutes. Add to beans along with squash and salt.
    4. Simmer, covered, until beans are tender, about 2 hours.
    5. Add corn, cook 10 minutes longer.

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