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White Bean Stew With Winter Squash And Kale Recipe

Ingredients

• 1 pound dried yellow-eye or navy beans soaked overnight or quick soaked
• 1 large onion chopped
• 4 cloves garlic minced
• 5 cups water
• 4 teaspoons smoked paprika divided
• 2 teaspoons dried oregano divided
• 1 1/2 teaspoon ground cumin divided
• 1 teaspoon dried basil
• 1 pound cubed winter squash or pumpkin peeled and cut into 3/4-inch dice (I used butternut)
• 1 large red bell pepper chopped
• 1 jalapeño pepper optional, seeded and finely chopped
• 1 15-ounce can diced tomatoes fire-roasted preferred
• 1 teaspoon salt or to taste
• 1 bunch kale removed from stems and sliced (about 12 ounces,)
• 1 cup fresh or frozen corn optional
• 1/2 cup chopped fresh basil

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