(For all ingredients, please use organic versions if available)
1 kilogram fresh beans
1½ liters water
3 medium ears of corn
1 sprig basil
1 fresh onion
1 clove garlic
2 tablespoons soy sauce
2 tablespoons red pepper
¼ cup vegetable oil
¼ fresh pumpkin
Black pepper

1. Boil some water. When it hot, add some basil leaf so that the water has the best flavor.
2. Clean out the bean skin and put the bean in a bowl.
3. Cut the pumpkin into medium cubes.
4. Peel the corn from its cob, and then make it into puree in the blender. Add a leaf of basil and a bit of water. The consistency should not be too runny.
5. When the water already boils, add in the bean into the water.
6. Let it cook for about an hour.
7. After that add in the pumpkin.
8. Stir a bit and cover the pot.
9. Meanwhile, chop the onion and garlic.
10. Put some oil in the pan, add the chopped onion and garlic.
11. Add in a touch of soy sauce, a touch of pepper,
12. Add in the garlic mixture into the bean pot.
13. Add in the corn paste into the bean pot little by little. Stir and keep stirring for about 5 minutes.
14. Turn off the flame.
15. For garnish, preheat 2 tablespoon of oil. When the oil is hot, add in a bit of pepper. When it is done, put it on top of the dish.
16. Ready to be served.