1/4 cup olive oil
2 Harvest Haven onions, sliced thin
2 cloves Harvest Haven garlic, chopped
1/2 tsp paprika
1/4 tsp cayenne
1 tsp dried oregano
1/4 cup roasted red pepper, chopped
Roasted Anaheim pepper, chopped (amount depends on taste)
1 cup canned tomatoes in thick puree
2 lbs Harvest Haven squash (Turks Turban, Acorn, or Butternut), peeled, seeded, and cut into 1-inch cubes
1 ˝ cups water, optional
2 tsp salt
2 cups canned beans (kidney, black, pinto, whatever suits your fancy)
2 cups fresh or frozen corn kernels
Fresh cilantro, chopped
In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
Add garlic, paprika, cayenne, and oregano and cook, stirring, until fragrant, about 1 minute.
Stir in the peppers, tomatoes, squash, water, and salt and bring to 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 cilantro and serve.
