Squash, Bean and Corn Stew

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. RECIPE INGREDIENTS 1/4 cup olive oil 2 onions, sliced thin 2 cloves garlic, chopped 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 1 teaspoon dried oregano 2 tablespoons drained chopped pimentos (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)

DIRECTIONS 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. VARIATIONS: Add one cup of diced ham along with the beans and corn. Use peeled, cubed pumpkin or acorn squash instead of the butternut squash. WINE RECOMMENDATION: Gewurztraminers from Alsace have a unique combination of aromas: rose petals, ripe apricots, and musky spice. Though called dry, these wines usually contain a bit of residual sugar--a real plus for this dish, with its sweet squash and corn.