Serves 4.

1 c. dried kidney beans (or one 16 oz. can cooked ones)
4 med. sized yellow summer squash (or zucchini)
3 tbsp. butter
2 med. onions, chopped
1 sweet green or red pepper, chopped
2 tsp. cumin
1 tsp. basil
2 tsp. salsa, or hot pepper sauce to taste
3/4 c. plain yogurt or sour cream
8 oz. Monterey Jack or Cheddar cheese, chopped

1. For dried beans, rinse well and soak them overnight with water to cover. (Or cover with water, boil for two minutes and let sit for one hour.) Drain very well, then add fresh water to cover and cook 1 1/2 - 2 hours, until tender. Drain again.

Please note that canned kidney beans can be a valuable shortcut, allowing you to skip Step 1. With canned beans, this meal can be prepared relatively quickly.

2. Slice ends of summer squash. Slice each squash lengthwise and scoop out centers with a melon-baller, spoon or knife. Place the hollowed out squash shells in a 9x12 inch baking pan ready to be filled. Finally, chop the squash centers and set aside.

3. Melt butter in large skillet and saute onion and sweet green/red pepper until tender.

4. Add cumin, basil, salsa or hot pepper sauce and squash centers and saute about five minutes.

5. Add kidney beans and cook another three minutes or so.

6. Add cheese and stir over heat until cheese melts and blends in.

7. Turn heat off and stir in yogurt.

8. Place the cooked mixture in the squash shells. (Note: May be prepared to this point up to 48 hours in advance, covered and refrigerated. Bring to room temperature before baking.)

9. Bake at 350 for 20-30 minutes, or until hot and bubbly. Great served with corn tortillas or cornbread!