Bean, Corn and Squash Stew

In his excellent version of porotos granados, a traditional Chilean stew, Chef Alex Aguilera uses beans instead of the usual cranberry beans, then seasons them with fresh basil and drizzles with paprika oil.
In a large saucepan, bring the zucchini and corn water to a boil. Cover and simmer over a moderately low heat until the courgettes are tender, about 15 minutes. Add the beans and cook until the beans are hot. Transfer 3 cups zucchini mixture to a blender along with a little liquid and 1/2 cup basil; puree. Return the puree to the pan and keep warm.Meanwhile, in a large skillet, heat 2 tablespoons of oil. Add the onion and bell pepper and cook over medium heat, stirring occasionally, until soft, 8 minutes. Add the cumin, oregano and 1 teaspoon paprika and cook, stirring, until fragrant, about 4 minutes. Add the vegetables to the stew and season with salt and pepper.In a small saucepan, heat the remaining 1/4 cup butter. Add the remaining 1 teaspoon of paprika and cook over low heat until fragrant. Transfer to a small bowl.Pour the stew on plates. Saute in the oil with the paprika, sprinkle with the remaining 1/4 cup chopped basil, and serve.