Chilean pumpkin and bean stew

Ingredients

800 g	Pumpkin (Main)
2 Tbsp	Olive oil
1	Onion, diced
4 cloves	Crushed garlic
2 tsp	Paprika
3 cups	Vegetable stock
2 tsp	Dried oregano
1	Canned black beans, 400g, rinsed and drained
2 cups	Green beans, sliced (Main)
2 cups	Whole kernel corn

Directions

1. Peel and seed pumpkin. Cut into 2.5cm cubes.
2. Heat oil in a heavy saucepan. Saute onion, until softened. Stir in garlic, paprika and oregano.
3. Add pumpkin and stock. Cover and simmer for about 15 minutes, until tender.
4. Add black beans, green beans and corn and simmer for five to 10 minutes.
5. Great served topped with sour cream, freshly ground black pepper and coriander leaves.