1 1/2 cups dry black beans
1 butternut squash, skinned and cubed
2 tsp. cumin
1 tsp. chili powder
5 cloves minced garlic
7 cups water if using pressure cooker; 8 cups if otherwise
1 tbsp. soy sauce
salt

PRESSURE COOKER METHOD:

For pressure cooking, use dry black beans that have NOT been pre-soaked - otherwise the squash won't be cooked long enough.

Put all but salt and soy sauce in the pressure cooker. Cook till beans are done (20 minutes at high pressure).

Release pressure then stir until the softened squash mostly melts into the broth. Add soy sauce and additional salt to taste. Doctor with Tabasco as desired.

REGULAR POT METHOD:

Use presoaked dry black beans. Follow directions above except add 1 additional cup of water and extend cooking time to 1 1/2 hours.

Serves 5 to 6 adults.

Submitted by: Jonathan Teller-Elsberg