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.