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Porotos Granados (Chilean Bean Stew)

4 cups (1 L) canned white beans such as cannellini or
navy beans, rinsed and drained
2 cups (500 ml) peeled and diced pumpkin or other
winter squash
1-2 jalapeño peppers, seeded and finely chopped
3 Tbs (45 ml) olive oil
1 onion, chopped
1 Tbs (15 ml) paprika
4-6 plum tomatoes, seeded and chopped
2 ears fresh corn, cut into 2-inch (5 cm) pieces
Salt and freshly ground pepper to taste
Chopped fresh basil for garnish

Combine the beans, pumpkin, jalapeños, and enough water to cover in a
pot and bring to a boil over high heat. Reduce the heat and simmer
covered for 20 minutes. Meanwhile, heat the oil in a skillet over
moderate heat and saute the onion and paprika until the onions are
tender, about 5 minutes. Add the onion mixture to the beans along
with the tomatoes, corn, salt, and pepper. Simmer for 15 minutes and
serve garnished with chopped basil. Serves 6 to 8.