Ingredients

1   cup dried roman or cranberry beans, rinsed and picked over, or 1 can (15-1/2 or 19 oz.) cannellini beans, drained and rinsed 1   cup dried black beans, rinsed and picked over, or 1 can (15-1/2 or 19 oz.), drained and rinsed 1   tablespoon olive oil 2-1/2   pounds acorn squash, peeled and cut into 1/2-inch cubes (4-1/2 cups) 2   cups chopped onions 1   cup chopped green bell pepper 1   cup chopped red bell pepper 1   tablespoon chopped garlic 1   teaspoon cumin 1   teaspoon grated fresh ginger 2   teaspoons salt 1   can (28 oz.) whole tomatoes in juice 1   can (16 or 19 oz.) chickpeas, drained and rinsed 1   can (14-1/2 oz.) vegetable broth 1/4   cup finely chopped chipotle in adobo* 1/2   cup loosely packed fresh cilantro leaves, for garnish 1/2   cup shredded Monterey Jack cheese, for garnish

Description

1   Cup Dried Roman Or Cranberry Beans, Rinsed And Picked Over, Or 1 Can (15-1/2 Or 19 Oz.) Cannellini Beans, Drained And Rinsed 1   Cup Dried Black Beans, Rinsed And Picked Over, Or 1 Can (15-1/2 Or 19 Oz.), Drained And Rinsed

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