Porotos Granados Chilean Cranberry Bean Stew (fogondeoscar's version)

Ingredients

Ingredients

• 1 yellow onion
• 1 tsp paprika
• 2 cups chopped squash
• 2 cups corn
• 4 cups shelled beans
• 2 cups vegetable broth
• 2-3 diced tomatoes
• basil
• oil
• salt
• pepper
• cumin

Instructions

1. In a medium saucepan, heat over medium-high heat, 1 tablespoon of vegetable oil. Add the paprika. Stir and let cook for 1 minute.
2. Add the onion and cook for 5-8 minutes.
3. If using fresh beans: Add the squash, corn, and broth.
4. Add beans and tomatoes. Stir. Add salt, pepper, cumin if desired, and a small bunch of basil. Cook covered for 20 minutes or until the beans are cooked. Remove the basil. Adjust the seasoning. Remove a 1/3 portion of beans, squash, and corn and liquid and blend until creamy and return it to the pot.
5. Serve with a fresh tomato and onion salad on top. The idea is to get the two different temperatures;) enjoy