1 pound winter squash, peeled, seeded and cut into 1-inch cubes (about 2 cups)
½ cup fresh corn kernels, cut from
1 large ear of corn, or substitute ½ cup thoroughly defrosted frozen corn kernels
1 teaspoon salt
How To Cook:
1. Rinse the beans under cold running water and combine them with 5 cups of water in a heavy 5-quart casserole. Bring to a boil, reduce the heat to low and let the beans simmer, half-covered.
2. In a heavy 8- to 10-inch skillet heat the oil over moderate heat. Add the onions and garlic, and cook, stirring occasionally, for 5 minutes, or until the onions are soft and transparent but not brown.
3. Stir in the tomatoes, basil, oregano and a few grindings of pepper, raise the heat and boil briskly, stirring, until the mixture becomes a thick puree. Add the puree and the squash to the simmering beans. Cover and cook over low heat for 1½ to 2 hours.
4. When the beans are tender, stir in the corn, and simmer 5 minutes. Season with salt, and transfer the beans to a serving bowl. Serve hot in soup plates. If you like, serve pebre sauce with the beans, topping each portion with a spoonful of sauce.
NOTE: If fresh cranberry beans are unavailable, substitute 1½ cups of dried cranberry or navy beans. Rinse them, bring to a boil in 6 cups of water, and boil for 2 minutes. Turn off the heat and let the beans soak for an hour. Add the puree and squash and proceed with the recipe.
