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.