Porotos Granados, Chilean Bean Stew

As a bean enthusiast I was excited to try this recipe.  I found it on-line while researching Chilean food.  The recipe itself is easy enough, but I was disappointed in the blandness of the dish.  Add to that, it really just tasted like weak vegetarian "chili."  But it used our garden's bounty and provided us with something for a few dinners. 

Even though I thought I'd probably not make this again, it turned out Tom loved the recipe.  And with some Louisiana hot sauce I thought it was incredibly delicious.

2 1/4 cups (1 pound) dry beans, preferably Cranberry beans.  Rinse and sort and soak overnight in 6 cups of water, or just start cooking till done, about 2 hours either way.  Cooking in the soak water does make them extra gas inducing but it imparts a creaminess and flavor you can't get otherwise.

1 cup chopped onion
3 tablespoons oil
2-4 cups of squash, seeded, and peeled if necessary
2-4 cups of fresh or frozen corn kernels
2 hot chilies, minced
4 teaspoons Paprika
2 teaspoons cumin
2 large tomatoes, diced
4 Tablespoons chopped fresh Basil
1 teaspoon salt

In a stock pot saute the onions in the oil over medium high heat till almost translucent.  Add in the squash, corn, and peppers and stir for a few minutes.  Throw in the spice till heated (1 minute), then add the tomatoes and beans.  Simmer till squash is tender, turn off the heat and add the basil and salt.  This works as a stand alone dish, or served over rice or polenta.