---------- Recipe via Meal-Master (tm) v8.02

     Title: HOMINY-SQUASH STEW
Categories: Vegetables, Soups, Main dish
     Yield: 4 servings

     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.

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