Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Cranberry beans, fresh; Black pepper; freshly ground
;shelled 1 lb Winter squash; peeled,
5 c Cold water ;seeded and cut into 1 inch
1/4 c Olive oil ;cubes (about 2 cups)
1 1/2 c Onion; coarsely chopped 1/2 c Corn kernels, fresh; cut
1/2 ts Garlic; finely chopped ;from 1 large ear of corn or
6 md Tomatoes; peeled, seeded and ;1/2 cup defrosted frozen
;chopped ;corn kernels
1 1/2 ts Dried basil 1 ts Salt
1 ts Dried oregano

Rinse the beans under cold running water and combine them with 5
cups of water in a heavy 5 quart casserole. Bring to a boil, reduce
the heat to low and let the beans simmer, half covered.
In a heavy 8 to 10 inch skillet heat the oil over moderate heat.
Add the onions and garlic, and cook, stirring occasionally, for 5
minutes, or until the onions are soft and transparent but not brown.
Stir in the tomatoes, basil, oregano and a few grindings of pepper,
raise the heat and boil briskly, stirring, until the mixture becomes
a thick puree. Add the puree and the squash to the simmering beans.
Cover and cook over low heat for 1 1/2 to 2 hours. When the beans
are tender, stir in the corn, and simmer 5 minutes. Season with
salt, and transfer the beans to a serving bowl. Serve hot in soup
plates. If you like, serve pebre sauce with the beans, topping each
portion with a spoonful of sauce.
NOTE: If fresh cranberry beans are unavailable, substitute 1 1/2
cups of dried cranberry or navy beans. Rinse them, bring to a boil
in 6 cups of water, and boil for 2 minutes. Turn off the heat and
let the beans soak for an hour. Add the puree and squash and proceed
with the recipe.

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Source: Time Life Series: Latin American Cooking

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 12-17-94

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