Porotos Granados

Ingredients:

4 lb. Fresh cranberry beans
2 Cups onions chopped
1 lb. Butternut squash peeled and cubed
2 Garlic cloves, crushed
¼ Cup oil
½ Teaspoon paprika
2 Ears of corn, only kernels
5 Leaves fresh basil
Salt

Procedure:

                In a large saucepan cook the beans in plenty of salted water for one hour or until tender. Drain and reserve 1 cup of cooking liquid. In a frying pan heat the oil, add the paprika, squash, onions and garlic; saute until they are tender. Add this mixture and all other ingredients to the beans. Cook over heat for one hour or until the beans and soft. Add some chicken broth if necessary. Add the corn 5 minutes before serving and cook. Serve with