Rinse and drain beans. Cook in water to cover for 1 1/2 hours. Meanwhile, saute onion and paprika together in olive oil, 5-7 minutes. Add tomatoes, tamari and oregano and cook until well blended. Add tomato sauce and squash to the beans and cook until squash begins to disintegrate and thicken the sauce. Add corn and cook 5 minutes.
Originally Submitted
6/2/2011
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