Three Sisters Baked Beans

• 4 cups vegetable broth or water
• 1 cup drained oil-packed sun-dried tomatoes
• 2 dried or canned chipotle peppers, seeded
• 1/2 cinnamon stick
• 1 Tbs. olive oil
• 2 cups diced onions
• 3 medium cloves garlic, minced
• 2 Tbs. minced fresh oregano (preferably Mexican) or 1 1/2 tsp. dried
• 1 1/2 tsp. salt
• 2 cups peeled, diced butternut squash
• 2 1/2 cups canned pinto beans, rinsed and drained
• 15-oz. can hominy, rinsed and drained
• 13 cup blackstrap molasses
• 1 Tbs. cider vinegar

1. In large saucepan, combine 3 cups broth, sun-dried tomatoes, chipotles and cinnamon stick.
2. Bring to a boil over high heat, reduce heat to low and simmer, stirring occasionally, 15 minutes.
3. Remove from heat and let stand 10 minutes.
4. Meanwhile, preheat oven to 350F.
5. Remove and discard cinnamon stick then transfer tomato-chipotle mixture to food processor or blender and process until smooth; set aside.
6. In 5-quart Dutch oven, heat oil over medium-high heat.
7. Add onions, garlic, oregano and salt and cook, stirring occasionally, until onions have softened, about 4 minutes.
8. Add squash and cook, stirring often, 2 minutes.
9. Stir in beans, hominy, molasses, tomato-chipotle puree and remaining 1 cup broth.
10. Cover, transfer to oven and bake 40 minutes.
11. Remove bean mixture from oven and stir in vinegar.
12. Serve hot.

vegetable broth, drained oil, peppers, cinnamon, olive oil, onions, garlic, fresh oregano, salt, butternut squash, pinto beans, hominy, molasses, cider vinegar

Taken from www.vegetariantimes.com/recipe/three-sisters-baked-beans/ (may not work)