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 dont 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.