| 1 | c | Pinto beans, soaked |
| | Overnight and drained |
| x | Salt |
| 1 | lb | Tomatoes, fresh or canned, |
| | Peeled, seeded, and chipped, |
| | Juice |
| | Reserved [peeled and seeded? |
| | Yea, right.] |
| 3 | | Ears corn (about 1 1/2 C |
| | Kernels) |
| 1 | ts | Cumin seeds |
| 1 | ts | Oregano |
| 1 | | Inch piece of cinnamon |
| 3 | | Cloves |
| 1 | lg | Onion, cut into a medium |
| | Dice |
| 2 | | Cloves garlic, finely |
| | Chopped |
| 1 | tb | Paprika |
| 2 | c | Bean broth or stock [if you |
| | Make the stock yourself, she |
| | Suggests |
| | One made with carrots, |
| | Zucchini, onion, potato, |
| | Parsley, garlic, |
| | Cinnamon, cloves, coriander |
| | Seeds, cumin seeds, cardamom |
| | Pods, and |
| | Salt ] |
| 3 | c | Pumpkin or winter squash, |
| | Peeled and cut into 1 inch |
| | Cubes |
| 2 | | Serrano chilies, seeded and |
| | Finely chopped [or to make |
| | It hotter |
| | Without adding chili powder, |
| | Leave in the seeds] |
| x | Cilantro or parsley, |
| | Chopped, for garnish |
