Squash, Bean, and Corn Stew

Ingredients

1/4 cup olive oil
2 onions, sliced thin
2 cloves garlic, chopped
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon dried oregano

2 tablespoons drained chopped pimentos (one 4-ounce jar)
1 cup canned crushed tomatoes in thick puree (from a 15-ounce can)
1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch dice
1 1/2 cups water
2 teaspoons salt
2 cups drained and rinsed canned kidney beans (one 19-ounce can)
2 cups fresh (cut from about 4 ears) or frozen corn kernels
1/2 cup chopped fresh basil (optional)

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