Step 1 – Shell the beans and cook in salted water, then let rest in the cooking water.
Step 2 – Separately, wash the corn and grate with the basil leaves, then set aside.
Step 3 – Separately, sauté the cubed onion and finely minced garlic in a pot. Season with salt and paprika.
Step 4 – Add squash, mix well and add the cooked beans, reserving a small amount of the broth. Bring to a boil, then add the grated corn and correct the salt. Stir constantly, ensuring that the mixture does not stick to the bottom of the pot.
Step 5 – If the beans are too thick, add some of the reserved broth.
Step 6 – Cook for approximately 15 minutes or until the corn is cooked. Serve in a deep dish with a bit of ‘color.’