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Ingredients

• 3 cups dried pinto beans
• 4 cups water
• 3 tablespoons olive oil
• 4 cups chopped onion
• 4 cups (1/2-inch) cubed peeled hubbard squash or fresh pumpkin
• 1 cup sliced carrot
• 1 tablespoon chipotle chile in adobo sauce, chopped
• 2 tablespoons chopped fresh or 2 teaspoons dried sage
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme
• 1 (28-ounce) can crushed tomatoes, undrained
• 3/4 teaspoon salt
• 2 tablespoons pumpkinseed kernels, toasted

Description

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