MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Pinto Beans and Squash Stew
Categories: Stews
     Yield: 6 servings

     1 lb Dried pinto beans
          Salt
     1 sl Salt pork (1/4x2")
   1/4    Onion, chopped
     2    Garlic cloves, minced
          Pepper
     4 sl Bacon, cubed
     1    Jalapeno chili, seeded and
          -minced
     2    Green onions, minced
     1    Butternut squash, peeled and
          -cubed
     1 c  Beef stock
   1/2    Red onion, finely diced
   1/4 c  Chopped cilantro
   3/4 c  Sour cream

 Cover pinto beans and 1 teaspoon salt with 3" of boiling water in
 large pot. Add salt pork, onion and garlic. Cover and bake at 250°F.
 until beans are cooked, 2 to 2-1/2 hours. Season to taste with salt,
 if necessary, and pepper. Keep warm.

 Cook bacon with jalapeno and green onions over low heat in large
 saute pan until bacon is crisp. Add squash and stock. Cover and cook
 until squash is just tender, about 1/2 hour.

 Combine beans and squash and mix gently but well. Do not smash beans
 or squash. Spoon beans and squash into 6 serving bowls. Sprinkle each
 with red onion, cilantro and 2 tablespoons sour cream.

 Each serving contains about: 456 calories; 325 milligrams sodium; 25
 milligrams cholesterol; 18 grams fat; 57 grams carbohydrates; 20 grams
 protein; 5.45 grams fiber.

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