MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Pinto Beans and 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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