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Ingredients

• 1 quart  water
• 1 1 1/2-pound  butternut squash, peeled, seeded and cut into 1-inch cubes
• 4 cups  fresh corn kernels, (cut from about 6 ears)
• 1 19-ounce  can kidney beans, drained
• 3/4 cup  chopped basil leaves
• 1/4 cup  plus 2 tablespoons vegetable oil
• 1   large onion, coarsely chopped
• 1   red bell pepper, coarsely chopped
• 1   green bell pepper, coarsely chopped
• 1 teaspoon  ground cumin
• 1 teaspoon  dried oregano
• 2 teaspoons  hot paprika
•   Salt and freshly ground black pepper

Description

In His Excellent Version Of The Traditional Chilean Stew Porotos Granados, Chef Alex Aguilera Uses Kidney Beans In Place Of The Customary Cranberry Beans, Then Folds In Fresh Basil And A Swirl Of Paprika Oil.

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