Cooking Times

30 min
Prep Time
90 min
Cook Time
120 min
Total Time

Ingredients (13 items)

2.00 cups Fresh cranberry beans
shelled, or 1 cup dried cranberry beans soaked overnight
2.00 large ears Sweet corn
kernels cut off and cobs reserved for stock
2.00 cups Butternut squash
peeled and cut into 1/2-inch cubes
1.00 large Yellow onion
finely diced
4.00 cloves Garlic
minced
3.00 tbsp Olive oil
extra virgin
1.00 tbsp Dried oregano
Chilean or Mediterranean
0.50 cup Fresh basil
chopped
1.00 tsp Ground cumin
1.00 tsp Paprika
sweet or smoked
1.50 tsp Salt
divided
0.50 tsp Black pepper
freshly ground
6.00 cups Water
or vegetable broth

Instructions (12 steps)

1
If using dried beans, drain soaked beans and place in a large pot with 6 cups water and corn cobs
2
Bring to a boil, reduce heat, and simmer until beans are tender
60 minutes
3
Heat olive oil in a large skillet over medium heat
4
Add onions and 1/2 tsp salt, cook until softened
8 minutes
5
Add garlic, cumin, and paprika, cook until fragrant
2 minutes
6
Add corn kernels and butternut squash to the skillet
7
Transfer vegetable mixture to the bean pot
8
Add oregano and remaining salt
9
Simmer until squash is tender and flavors have melded
20 minutes
10
Remove corn cobs if used
11
Stir in fresh basil and black pepper
12
Let rest for 5 minutes before serving
5 minutes