Place beans in a large pot and add enough water to generously cover. Bring to a boil, cover pan, reduce heat and simmer until almost tender, about 1 to 1 1/2 hours. Stir occasionally and add more water if necessary to keep beans covered. Drain beans, then return to pot with 2 tsp. cooking liquid.
In a large pot or Dutch oven, heat oil, add onions and sauté on medium heat for 3 minutes. Add garlic, bell pepper, chile pepper and sauté 5 minutes longer. Stir in chile powder, cumin and tomatoes, including juice. Add the cooked beans and their liquid and simmer covered for 30 minutes. Add squash, corn and oregano and simmer 30 minutes longer, stirring occasionally. Add salt to taste and more chile if desired. Serve with scallions and cheese.
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