Categories: Vegetables, Soups, Main dish 
      Yield: 4 servings 
  
      1 c  Pinto beans 
           - soaked overnight 
           Salt 
      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 
           -=OR=- 
           -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 
           -=OR=- 
           -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.