Ingredients:

2 kgs. (4lbs.) fresh cranberry beans
¼ cup oil
½ teaspoon paprika
500 grs. (1lb.) butternut squash, peeled and cut in small cubes
2 cups chopped onions
2 garlic cloves crushed
2 fresh ears of corn, kernels only
5 leaves fresh basil
Salt

Methods:

In large saucepan cook beans in plenty of salted water for 1 hour or until tender.Drain and reserve 1 cup of cooking liquid.

In frying pan heat oil and paprika; add squash, onion and garlic and sauté until tender. Add this mixture and rest of ingredients, including reserved cooking liquid, to beans. Cook over low heat 1 hour or until beans are tender and soft. Add some chicken broth if necessary. Add corn 5 minutes before serving and cook. Serve hot with a tomato salad if desired.