1 lb fresh dried tepary beans or black beans picked over and rinsed
about 6 cups water
2 or 3 tsp salt
1/2 medium yellow onion, roughly chopped
4 garlic cloves, minced
2 tsps ground cumin
2 or 3 chipotle chilis in adobo sauce
freshly ground black pepper
2 tbsps canola oil
1 jalapeño pepper, minced
2 green onions, sliced
1 lb butternut or kabocha squash, peeled, seeded and cut into 1 inch cubes
1 cup canned vegetable stock
1/2 red onion, finely diced for garnish
1/4 cup chopped fresh cilantro, for garnish
3/4 cup sour cream
Preheat oven to 300°F.
Combine the beans with enough water to cover by about 2 inches, 1 ½ teaspoon salt, the onion, garlic, cumin, and the chipotles with a little of their sauce in a large Dutch oven. Bring to a low boil on top of the stove. Cover the pot and bake until the beans are cooked, 1 to 1 ½ hours or so. Season to taste with remaining salt, and pepper. Set aside to cool.
Add the canola oil to a large sautée pan. Add the jalapeño and green onions and cook over medium-low heat until the just wilted and beginning to brown.
Add the squash to the pan with the jalapeño and green onions. Stir the mixture together until well coated. Add the stock, lower the heat and cover the pan. Continue to cook until the squash is just tender, about 30 minutes. Set aside.
When ready to serve, re-heat the beans and add the squash mixture. Stir them in gently but well avoiding breaking up either the beans or the squash. Spoon the stew into a large serving bowl. Garnish with the red onion, cilantro and sour cream and serve