cups dried pinto beans
4 cups water
3 tablespoons olive oil
4 cups chopped onion
4 cups (1/2-inch) cubed peeled hubbard squash or fresh pumpkin
1 cup sliced carrot
1 tablespoon chipotle chile in adobo sauce, chopped
2 tablespoons chopped fresh or 2 teaspoons dried sage
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 (28-ounce) can crushed tomatoes, undrained
3/4 teaspoon salt
2 tablespoons pumpkinseed kernels, toasted
Sort and wash pinto beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. Combine beans and 4 cups water in pan; bring to a boil. Reduce heat, and simmer 30 minutes. Cover and simmer 30 minutes or until tender.
Heat oil in a large nonstick skillet over medium heat. Add onion, squash, carrot, and chile; cook 10 minutes, stirring frequently. Add to bean mixture. Stir in sage, thyme, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until squash is tender. Stir in salt. Ladle stew into individual bowls; sprinkle with pumpkinseed kernels.
from Cooking Light