Ingredients:
1 lb dried cranberry beans or 1 lb lima beans ( cranberry preferred)
3/4 lb butternut squash or 3/4 lb banana squash or 3/4 lb winter squash, cubed
1 tablespoon olive oil
1 large onions, chopped
1 medium bell peppers, chopped
1 medium carrots, cubed
2 cups fresh corn kernels
2 tablespoons chopped fresh basil
2 teaspoons paprika
6 cups chicken broth or 6 cups vegetable broth
salt and pepper
Directions:
Rinse beans, place in a large pot with 6- 8 cups water, bring to a boil, turn off the heat and allow beans to soak for one hour.
Drain beans and add chicken broth, bring to a boil, reduce heat and allow to simmer another hour.
In a separate skillet, heat oil and saute onion, bell pepper and carrot, when onion is translucent, add squash and cook another 5 minutes.
Add vegetable mixture, corn and paprika to beans.
Simmer 30 mins, or until beans and squash are tender.
Add chopped basil and season with salt and pepper to taste.
Servings: 6
Time preparation: 20 min.
Time total: 140 min.