Recipe - Squash And Black Bean Stew With Tomatoes And Green Beans

1 tablespoon Olive oil
1 lg Onion; chopped
2 Garlic cloves; minced
1 tablespoon Chili powder
1 One half teaspoon Ground cumin
1 cn Diced tomatoes in juice;
(28ounce)
2 pound Kabocha or butternut squash;
halved, seeded,
; peeled, cut into
; 1inch pieces
4 ounce Green beans; trimmed, cut
into
; 1inch pieces
1 cn Black beans; rinsed, drained
; (15 to 16ounce)
1 tablespoon Minced seeded jalapeño
chili
One half cup Chopped fresh cilantro

Heat oil in heavy large pot over medium heat. Add onion and saute until
tender and golden, about 7 minutes. Add garlic, chili powder and cumin and
stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and
green beans. Reduce heat; cover and simmer until vegetables are almost
tender, about 12 minutes. Stir in black beans and jalapeño. Cover and
simmer until vegetables are tender, about 5 minutes longer. Stir in
cilantro. Season with salt and pepper.

Makes 6