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Ingredients

• 1 c. dry roman or possibly cranberry beans, rinsed & picked
•     over
•     Or possibly
• 1 can cannellini beans, liquid removed and rinsed
• 1 c. dry black beans, rinsed & picked over
•     Or possibly
• 1 can black beans, liquid removed and rinsed
• 1 Tbsp. extra virgin olive oil
• 2 1/2 lb acorn squash, peeled and cut into 1/2-inch cube(4 1/2 c.)
• 2 c. minced onions
• 1 c. minced green bell pepper
• 1 c. minced red bell pepper
• 1 Tbsp. minced garlic
• 1 tsp cumin
• 1 tsp grated fresh ginger
• 2 tsp salt
• 1 can whole tomatoes in juice, (28 ounce.)
• 1 can chickpeas, liquid removed and rinsed (16 or possibly 19 ounce.)
• 1 can vegetable broth, (14 1/2 ounce.)
• 1/4 c. finely minced chipotle in adobo*
• 1/2 c. fresh cilantro leaves
• 1/2 c. shredded monterey jack cheese

Description

1. Place Beans In 2 Separate Saucepans. Add In Water To Each To Cover By 2 Inches. Bring To Boil; Boil 2 Min. Cover; Let Stand 1 Hour. Drain And Rinse Beans Separately. Return To…

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