Pinto beans & squash stew
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Pinto beans & squash stew
  Beans    Squash    Stews  
Last updated 6/12/2012 1:18:09 AM. Recipe ID 48869. Report a problem with this recipe.
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      Title: Pinto beans & squash stew
 Categories: Stews
      Yield: 6 Servings
 
      1 lb Dried pinto beans
           Salt
      1 sl Salt pork (1/4x2")
    1/4    Onion, chopped
      2    Garlic cloves, minced
           Pepper
      4 sl Bacon, cubed
      1    Jalapeno chili, seeded and
           -minced
      2    Green onions, minced
      1    Butternut squash, peeled and
           -cubed
      1 c  Beef stock
    1/2    Red onion, finely diced
    1/4 c  Chopped cilantro
    3/4 c  Sour cream
 
  Cover pinto beans and 1 teaspoon salt with 3" of boiling water in
  large pot. Add salt pork, onion and garlic. Cover and bake at 250'F.
  until beans are cooked, 2 to 2 1/2 hours. Season to taste with salt,
  if necessary, and pepper. Keep warm.
  
  Cook bacon with jalapeno and green onions over low heat in large
  saute pan until bacon is crisp. Add squash and stock. Cover and cook
  until squash is just tender, about 1/2 hour.
  
  Combine beans and squash and mix gently but well. Do not smash beans
  or squash. Spoon beans and squash into 6 serving bowls. Sprinkle each
  with red onion, cilantro and 2 tablespoons sour cream.
  
  Each serving contains about: 456 calories; 325 milligrams sodium; 25
  milligrams cholesterol; 18 grams fat; 57 grams carbohydrates; 20 grams
  protein; 5.45 grams fiber.
 




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Recipe ID 48869 (Apr 03, 2005)

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