Hubbard Squash and Pinto Bean Stew

Ingredients

• 3 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

Preparation

1. 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.
2. 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.