Corn, beans and squash were the staples in the Native American diet during the Mississippian Period. Grab a taste of Baldwin County history with this hearty stew.

Squash, Bean and Corn Stew

Ingredients

• 1/4 cup olive oil
• 2 onions, thinly sliced
• 2 cloves garlic, minced
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• 1 teaspoon dried oregano
• 1 4-ounce jar chopped pimientos (optional)
• 1 15-ounce can crushed tomatoes in thick puree
• 1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch dice
• 1 1/2 cups water
• 2 teaspoons salt
• 1 19-ounce can kidney beans, drained and rinsed
• 4 ears fresh or 2 cups frozen corn kernels
• 1/2 cups chopped fresh basil (optional)

Preparation

In a Dutch oven, heat the oil over moderately low heat. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Add garlic, paprika, cayenne and oregano, and cook, stirring, until fragrant, about 1 minute.

Stir in pimientos, tomatoes, squash, water and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, until the squash is almost tender, about 15 minutes.

Uncover and simmer vigorously until almost no liquid remains in the pan, about 5 minutes. Add beans and corn and cook until corn is just tender, about 5 minutes. Stir in the basil just before serving.

Variations: Add one cup of diced ham along with beans and corn. Use peeled, cubed pumpkin or acorn squash instead of butternut squash.