Pinto Beans and Squash Stew

• 1 pound pinto beans dried
• 1 x salt
• 1 slice pork salt, 4 x 2 inches
• 1/4 each onions chopped
• 2 each garlic cloves minced
• 1 x black pepper
• 4 slices bacon cubed
• 1 each jalapeno pepper seeded, minced
• 2 each scallions, spring or green onions minced
• 1 each butternut squash peeled, cubed
• 1 cup beef stock prefer veal stock if possible
• 1/2 each red onion finely diced
• 1/4 cup cilantro chopped
• 3/4 cup sour cream

1. Cover pinto beans and 1 teaspoon salt with 3 inches of boiling water in large pot.
2. Add salt pork, onion and garlic.
3. Cover and bake at 250 degrees F until beans are cooked, 2 to 2 1/2 hours.
4. Season to taste with salt, if necessary, and pepper.
5. Keep warm.
6. Cook bacon with jalapeno and green onions over low heat in large saute pan until bacon is crisp.
7. Add squash and stock.
8. Cover and cook until squash is just tender, about 1/2 hour.
9. Combine beans and squash and mix gently but well.
10. Do not smash beans or squash.
11. Spoon beans and squash into 6 serving bowls.
12. Sprinkle each with red onion, cilantro and 2 tablespoons sour cream.

pinto beans, salt, pork salt, onions, garlic, black pepper, bacon, jalapeno pepper, scallions, butternut squash, beef stock prefer, red onion, cilantro, sour cream

Taken from recipeland.com/recipe/v/pinto-beans-squash-stew-40692 (may not work)