Chilean Cranberry Bean Stew
- Rinse beans in a colander. Bring beans and 4-1/2 cups water to boiling in a Dutch oven; reduce heat and simmer, uncovered, for 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain and discard the liquid. Add 4-1/2 cups fresh water; bring to boiling. Reduce heat and simmer about 2 hours or until beans are tender.
- Meanwhile, cook onion and garlic in hot oil until tender. Add basil, salt, and red pepper. Stir onion mixture into beans. Add squash and corn; cover and cook 15 minutes more or until squash is tender. Makes 6 to 8 servings.
From the Test Kitchen
If using fresh corn, remove husks. Scrub with a stiff brush to remove silks; rinse. Cut kernels from cob.