- Ready Time : 0 min
- 1 onion, minced
- 3 cloves garlic, minced
- 1 tablespoon smoked hot Paprika
- 14 teaspoons dried cumin
- 1 teaspoon dried oregano
- 1 large tomato, chopped
- 3 cups vegetable stock
- 1 medium butternut squash, peeled, de-seeded, and chopped into bite size chunks
- 2 cups fresh* October (or other heirloom) beans
- 2 ears corn cut of off the cobb
- 1 cup fresh basil, julienned
- olive oil
- salt and black pepper
In a large stock pot, warm 2 tbsp olive oil over medium heat. Add the onions and cook until translucent, 5-7 minutes. Add the garlic, paprika, and cumin, stir and cook for 1 minute, until fragrant.
Add the vegetable stock, tomato, beans, and squash. Bring to a boil, then lower to a simmer. Cook 45 minutes – 1 hour, until the beans and squash are soft.
Add the corn, basil, and salt and pepper to taste and cook for another 5 minutes.
*If using dried beans, soak overnight before using.
Source: Eating Appalachia