Fresh Bean And Corn Stew With Paprika Oil

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4 cups fresh or frozen shelled beans (about 1 1/2 pounds), such as kidney beans, cranberry beans, black-eyed peas or lima beans

3/4 pound pumpkin or butternut squash, peeled and cut into 1/2-inch cubes (2 cups)

2 cups chicken stock or canned low-sodium broth

2 cups water

1 1/2 tablespoons vegetable oil

1 large onion, finely chopped

1 medium carrot, coarsely grated

Salt and freshly ground pepper

6 ears corn, kernels removed, or 3 cups frozen corn (two 10-ounce packages)

10 basil leaves, coarsely chopped

1/2 cup vegetable oil

2 garlic cloves, crushed

1 tablespoon paprika

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