Bean, Squash, and Corn Stew Recipe

• 3 qts canned navy or cranberry beans
• 3 1/2 gals water
• 2 cups olive or salad oil
• 2 qts onions, chopped
• 1/4 cup minced garlic
• 1 can canned tomatoes, broken up
• 1 cup crumbled basil leaves
• 1/4 cup crumbled oregano leaves
• 2 tsp black pepper
• 8 lbs winter squash, cut into 1 inch
• 1/4 cup salt
• 2 qts corn kernels

Directions