1 1/4 c. pinto beans, soaked overnight and drained
1 tsp. salt
1 bay leaf
1 tsp. dried oregano
1 lb. tomatoes (fresh or canned)
2 ancho chiles
1 lb. mixed summer squash
4 ears corn (about 2 cups kernels)
2 tbsp. corn or vegetable oil
2 yellow onions, cut 1/4-inch squares
2 cloves garlic, finely chopped
2 tbsp. red chili powder(or more to taste)
1 tsp. ground cumin
1/2 tsp. ground coriander
8 oz. green beans, cut into 1-inch lengths
4 oz. jack or muenster cheese, grated
1/2 bunch cilantro leaves, roughly chopped
Whole cilantro leaves for garnish

Cook the pre-soaked beans in a saucepot for about 1 to 2 hours in plenty of water with the salt, bay leaf and oregano. Remove them from the heat when they are soft but not mushy, as they will continue to cook in the stew. Drain the beans, set aside and save the broth. Peel, seed and chop the tomatoes and reserve juice. Open the chili pods and remove the seeds and veins; then, cut the chiles into narrow strips. Cut the squash into large pieces. Shave the kernels from the corn. Set chiles, squash and corn aside.

Heat oil in a large skillet and sauté the onions over high heat 1 to 2 minutes. Lower the heat; add garlic, chili powder, cumin, coriander and stir everything together. Add a little of the bean broth, so the chili doesn't stew for 5 minutes. Stir in squash, corn, green beans and chili strips along with the cooked beans and enough broth to make a fairly wet stew. Cook slowly until vegetables are done, about 15 or 20 minutes. Taste the stew and adjust the seasoning as desired. Stir in cheese and chopped cilantro. Garnish with whole leaves of cilantro. Serve with cornbread or tortillas.