1 1/2 cups cooked black beans
1 1/2 cups cooked kidney beans
1 cup lima beans
1 cup corn kernels
1 large butternut squash, peeled, seeded and cubed
1/2 cup tomato purée
1 1/2 cups chicken broth or chicken broth powder
2 teaspoons dried marjoram
1/2 teaspoon salt
freshly ground black pepper
1/2 teaspoon hot red pepper
1 tablespoon vegetable oil
1 pound shrimp, peeled and cleaned
1 cup coarsely chopped cilantro leaves
In a large saucepan, combine the black beans, kidney beans, lima beans, corn kernels, squash, tomato puree, chicken broth, marjoram, salt, and lots of black pepper. Cook over moderate heat, stirring occasionally, until the squash is tender, about 20 minutes.
When the squash is just ready, heat the red pepper flakes and vegetable oil in a large, heavy skillet over high heat until very hot. Add the shrimp and cook, stirring often, until they are cooked through and pink, about 5 minutes.
Add the shrimp to the stew. Stir in the cilantro and serve at once.