Porotos Granados (Chilean Bean Stew)

4 cups Great Northern, cannellini or navy beans, drained
2 cup peeled and diced pumpkin or other winter squash
1-2 jalapeno peppers, seeded and finely chopped
3 tablespoons oil
1 onion, chopped
1 tablespoon paprika
4-6 plum tomatoes, seeded and chopped
2 ears fresh corn, cut into 2-inch (5 cm) pieces
Salt and freshly ground pepper to taste
Chopped fresh basil for garnish

Combine the beans, pumpkin, jalapenos and enough water to cover in a pot and bring to a boil over high heat. Reduce the heat and simmer covered for 20 minutes.

Meanwhile, heat the oil in a skillet over moderate heat and sauté the onion and paprika until the onions are tender, about 5 minutes.

Add the onion mixture to the beans along with the tomatoes, corn, salt and pepper. Simmer for 15 minutes.

Serve garnished with chopped basil.

Serves 6 to 8.