---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Soups, Main dish
       Yield: 4 servings
       1 c  Pinto beans
            - soaked overnight
       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
            -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
            -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 don't 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.