Pumpkin Stew

• 4 cups pumpkin, diced
• 2 cups dried beans, soaked overnight in 5 cups water then drained
• 2 medium yellow onions, diced
• 2 large cloves garlic, minced
• 1/4 cup oil
• 3 cups corn
• 1 28 oz. can tomatoes, diced
• 6 tablespoons tomato paste
• 1 1/2 tablespoons dried or 3 tablespoons fresh Basil
• 1 1/2 tablespoons dried or 3 tablespoons fresh Oregano
• 2 bay leaves
• 3/4 teaspoon black pepper or to taste
• 1 teaspoon dried or 2 teaspoons fresh Marjoram
• 1 tablespoon salt, or to taste

Saute onions and garlic until tender in oil in a 5 quart heavy pot.
Put soaked and drained beans, diced pumpkin pulp, and seasonings (except salt) in pot with enough water to cover about 2 inches above ingredients.
Bring to a boil, then turn heat to low.
Cover and simmer, stirring occasionally, for 2 hours or until beans are tender.
Add tomatoes, tomato paste, corn and salt.
Bring to a boil, then turn down to a simmer for 30 minutes more.