Matt's Organics Squash and Bean Stew

Squash and Bean Stew

2 tbs olive oil
1 large yellow onion, chopped
1 tablespoon cinnamon
2 tablespoon chili powder
5 cloves garlic, crushed
1 tablespoon cumin
2 tablespoon lemon juice
1 large can of crushed or diced tomatoes
1 pound squash, preferably sweet dumpling or acorn
1 can pinto beans, preferred, but any bean will do

In a large pot, saute onion in olive oil till 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. 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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