Contributed by (Recipe adapted from “VegWeb” at www.vegweb.com/)

Ingredients

2 Tbs Olive oil
1 large Yellow onion
1 Tbs Cinnamon
2 Tbs Chili powder
5 cloves Garlic (crushed)
1 Tbs Cumin
2 Tbs Lemon juice
1 large can of crushed or diced Tomatoes
1 lb Sweet Dumpling squash (uncooked, chopped in chunks)
1 can Pinto beans (preferred, but any bean will do)

Instructions

In a large pot, sauté onion in olive oil until translucent. Add cinnamon and chili powder and continue to sauté for 2 minutes. Add garlic and cumin, sauté for 2 minutes and then add lemon juice and tomatoes. Stir in the squash and pinto beans. Then stir in 1 cup of water. Salt and pepper to taste. Simmer for an hour, or until squash is tender. Stirring occasionally throughout the cooking hour, and add more water, but only if necessary. Serves 4.

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