Pumpkin, Bean & Corn Stew

This stew is an old favorite of mine, and I've made it twice in the past few weeks to rave reviews. I've been making this stew for years, but I forgot about it for a while, so this is the first time I've made it since meeting Sam.

It's great with butternut squash, but pumpkin works just as well as I discovered in New Zealand, where I haven't seen many butternut squashes. Pimientos are available here, but for $8 a jar, I discovered it is much cheaper to roast a red pepper, and the taste is just as delicious.

Pumpkin, Bean & Corn Stew

Adapted from Food & Wine

Serves 6

• 1/4 cup olive oil

• 2 onions, sliced thin

• 2 cloves garlic, chopped

• 1/2 tsp paprika

• 1/4 tsp cayenne, up to 1 tsp if you like it spicier

• 1 tsp dried oregano

• 2 Tbsp drained chopped pimientos (one 4-ounce jar) or 1 roasted red pepper (see below)

• 1 cup canned crushed or diced tomatoes in thick puree (from a 15-ounce can)

• 1 pumpkin (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch dice

• 1 1/2 cups water

• 2 tsp salt

• 2 cups drained and rinsed canned kidney beans (one 19-ounce can)

• 2 cups fresh (cut from about 4 ears) or frozen corn kernels

• 1/2 cup chopped fresh basil (optional)

If using red pepper instead of pimientos, preheat oven to 400ºF/205ºC. Wash the pepper and wipe with a small amount of olive oil. Place on cookie sheet or foil in the oven and roast for 25-30 minutes, turning occasionally with tongs to blacken each side.

Immediately after removing, place in a covered dish or bag to steam for 10 minutes, after which the skin will peel off easily. Cut into small pieces, removing seeds and stem. Do not rinse, as you will lose the delicious smoky flavor.

You can start on the stew while the pepper is roasting. In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, paprika, cayenne, and oregano and cook, stirring, until fragrant, about 1 minute.

Stir in the pimientos or red pepper, tomatoes, pumpkin, water and salt and bring to a 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. Garnish with basil.

I didn't have fresh basil this time, so I added dried basil along with the other dried spices instead.

Even though it is summer in New Zealand, I've been craving pumpkin lately. I can't help it; I've always craved pumpkin from November to February! This recipe is more of a winter recipe, but it's just as good in the summer if you don't mind heating up your kitchen. Last night I had it with a green salad and Monteith's Summer Ale, a gingery beer that complimented the sweetness of this dish.