Recipe - Hominy-Squash Stew

1 cup Pinto beans
soaked overnight
Salt
1 teaspoon Cumin seeds
1 teaspoon Dried Mexican oregano
1 Cinnamon stick (1" long)
3 Whole cloves
One fourth cup Light olive oil
=OR= sunflower seed oil
1 lg Onion; cut in 1/4in squares
2 Garlic cloves; minced
1 tablespoon Ground red chile
=OR=
Paprika for milder flavor
2 cup Bean broth or water (about)
1 pound Fresh or canned tomatoes
peeled, seeded & chopped,
juice reserved
3 cup Peeled, cubed banana squash
(in 1inch cubes)
2 cup Cooked hominy
2 Jalapeno chiles
seeded and finely minced
Chopped cilantro for garnish
Sour cream, optional
=OR=
Shredded Muenster cheese

DRAIN SOAKED BEANS, cover them generously with fresh water and bring to
boil. Boil vigorously about 5 minutes, skim off any foam that rises to
surface, then lower heat and simmer 30 minutes. Add One half teaspoon salt and
continue cooking until beans are tender, about another 30 minutes. Taste as
they cook to be sure they are as done as you like them. Drain beans but
reserve liquid. Warm small, heavy skillet and toast cumin seeds until
fragrance emerges. Add oregano, stir about 5 seconds, then quickly remove
them to plate so they don't burn. Combine with cinnamon stick and cloves
and grind to a powder in electric spice mill. Heat oil in wide skillet and
saute onion briskly over high heat 1 minute. Lower heat to medium and add
garlic, ground spice mixture, ground red chile and salt to taste. Stir to
combine. Add One half cup reserved bean broth and cook, stirring occasionally,
until onions soften. Add tomatoes and liquid, squash and enough bean broth
to cover. Simmer until squash is partially cooked, about 20 minutes. Stir
in hominy, beans and minced chiles. Add more broth as needed and continue
cooking until squash is tender. Taste and check seasonings. Serve garnished
with cilantro and sour cream or shredded cheese.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini