Squash and Bean Stew
2 tablespoons olive oil
1 large yellow onion, chopped
1 tablespoon cinnamon
2 tablespoons chili powder
5 cloves garlic, crushed
1 tablespoon cumin
2 tablespoons lemon juice
1 (28 ounce) can crushed or diced tomatoes
1 pound squash (preferably sweet dumpling or acorn), chopped
1 (15 ounce) can pinto beans
salt and pepper, to taste
1. In a large pot, saute onion in olive oil until translucent. Add cinnamon and chili powder and continue to saute for 2 minutes. Add garlic and cumin, saute for 2 minutes and then add lemon juice and tomatoes.
2. Stir in the squash and pinto beans, then stir in 1 cup water. Salt and pepper, to taste.
3. Simmer for 1 hour, or until squash is tender. Stir occasionally throughout the cooking hour, and add more water, if necessary.