3 c. shelled fresh cranberry beans
5 c. cold water
1/4 c. olive oil
1 1/2 c. coarsely chopped onions
1/2 tsp. finely chopped garlic
6 med. tomatoes, peeled, seeded, chopped
1 1/2 tsp. dried basil
1 tsp. dried oregano
Freshly ground black pepper
1 lb. winter squash, peeled, seeded and cut into 1-inch cubes (about 2 c.)
1/2 c. fresh corn kernel, cut from 1 lg. ear corn, or substitute 1/2 c. thoroughly defrosted frozen corn kernels
1 tsp. salt

Rinse the beans under cold running water and combine them with 5 cups of water in a heavy 5-quart casserole. Bring to a boil, reduce the heat to low and let the beans simmer, half covered.

In a heavy 8 to 10-inch skillet, heat the oil over moderate heat. Add the onions and garlic, and cook, stirring occasionally, for 5 minutes, or until the onions are soft and transparent but not brown. Stir in the tomatoes, basil, oregano and a few grindings of pepper. Raise the heat and boil briskly, stirring, until the mixture becomes a thick puree. Add the puree and the squash to the simmering beans. Cover and cook over low heat for 1 1/2 to 2 hours.

When the beans are tender, stir in the corn, and simmer 5 minutes. Season with salt, and transfer the beans to a serving bowl. Serve hot in soup plates. If you like, serve "pebre" sauce with the beans, topping each portion with a spoonful of sauce.

NOTE: If fresh cranberry beans are unavailable, substitute 1 1/2 cups of dried cranberry or navy beans. Rinse them, bring to a boil in 6 cups of water, and boil for 2 minutes. Turn off the heat and let the beans soak for an hour. Add the puree and squash and proceed with the recipe. Serves 6.