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Tip: If you have a microwave, you can make the squash much easier to cut by microwaving it for a couple of minutes on high power.
Preparation time: 30 minute(s) | Cooking time (pressure cooker): 50 minute(s)
Number of servings (yield): 6 large bowls
1 pound dried yellow-eye or navy beans, soaked overnight or quick soaked
1 large onion, chopped
4 cloves garlic, minced
5 cups water
4 teaspoons smoked paprika, divided
2 teaspoons dried oregano, divided
1 1/2 teaspoon ground cumin, divided
1 teaspoon dried basil
1 pound cubed winter squash or pumpkin (I used butternut), peeled and cut into 3/4-inch dice
1 large red bell pepper, chopped
1 jalapeño pepper, seeded and finely chopped (optional)
1 15-ounce can diced tomatoes (fire-roasted preferred)
1 teaspoon salt (or to taste)
1 bunch kale (about 12 ounces), removed from stems and sliced
1 cup fresh or frozen corn (optional)
1/2 cup chopped fresh basil
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