1 c Pinto beans
- soaked overnight
Salt
1 ts Cumin seeds
1 ts Dried Mexican oregano
1 Cinnamon stick (1" long)
3 Whole cloves
1/4 c Light olive oil
-=OR=- sunflower seed oil
1 lg Onion; cut in 1/4-in squares
2 Garlic cloves; minced
1 tb Ground red chile
-=OR=-
-Paprika for milder flavor
2 c Bean broth or water (about)
1 lb Fresh or canned tomatoes
- peeled, seeded & chopped,
- juice reserved
3 c Peeled, cubed banana squash
- (in 1-inch cubes)
2 c Cooked hominy
2 Jalapeno chiles
- seeded and finely diced
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 1/2 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 1/2 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 diced 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.
