Preparation time: 20 minutes. Soaking time: 1 hour. Cooking time: 2 1/2 hours. Makes: 6 to 8 servings.

1 c. dried black beans
2 lg. onions
2 tbsp. vegetable oil
2 cloves garlic, crushed
28 oz. can diced tomatoes
4 c. chicken or vegetable broth or bouillon
2 tbsp. chopped canned or fresh jalapeno peppers
2 tsp. ground cumin
1 tsp. ground coriander
Generous pinch of salt
Freshly ground black pepper
1 lg. sweet potato
1 1/2 lbs. (750 g) squash, such as pepper, butternut or acorn
2 zucchini

1. Soak dried black beans using either the short-or long-soak method. If using the short-soak method, place beans in a saucepan with 1 cup water. Bring to a boil and continue boiling beans for 2 minutes. Then cover and remove from heat. Let sit at room temperature for 1 hour.

If using the long-soak method, cover beans with 2 cups water at room temperature, then leave beans at room temperature for 8 to 12 hours. When ready to use beans, drain and discard water.

2. Chop onions. Heat oil in a large saucepan set over medium-low heat. Add onions and garlic and sauté for about 5 minutes, stirring often, until onions are soft. Stir in tomatoes and their juice, chicken broth, jalapeno and seasonings. Add beans and remaining ingredients. Bring to a boil, then reduce heat and simmer, covered, for 1 1/4 hours.