Pinto Beans & Squash Stew

Recipe Ingredients

1 lb	454g / 16oz	Dried pinto beans
		Salt
1		Salt pork - (1/4x2")
1/4		Onion - chopped
2		Garlic cloves - minced
		Pepper
4		Bacon - cubed
1		Jalapeno chili - seeded and
2		Green onions - minced
1		Butternut squash - peeled and
1 cup	237ml	Beef stock
1/2		Red onion - finely diced
1/4 cup	4g / 0.1oz	Chopped cilantro
3/4 cup	177ml	Sour cream

Recipe Instructions

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 250F. 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; 325Fmilligrams sodium; 25 milligrams cholesterol; 18 grams fat; 57 grams carbohydrates; 20 grams protein; 5.45 grams fiber.

Source:
Mrs. William Buffum

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