Black Bean and Pork Stew ( 7 pts / serving )

4 Cups Water
2 - 29 oz Tins drained Black Turtle Beans
2 Dried Arbol Peppers ( or more )
1 1/4lb Ham Steak
1- 10 oz Tin Fat Free Chicken Broth
1 Tbsp Dried Sage Leaves
1 Tbsp Dried Marjoram Leaves
1/2 tsp Salt
1 tsp Ground Cumin
1/2 tsp Ground Cinnamon
1 - 19 oz Tin Stewed Tomatoes
1 Medium Onion chopped
1 Clove Garlic chopped
3 Cups 1 " Cubes Butternut Squash
2 Red Peppers Cut Into 1" pieces
4 Tbsp Chopped Fresh Cilantro

Heat water, beans ( drained & rinsed ) and chilies to boiling in nonstick pot. Boil uncovered 2 minutes: remove from heat. Cover and let stand for 1 hour.

Remove chilies: reserve. Heat beans to boiling, then reduce heat. Cover and simmer 1 hour.

Seed and coarsely chop chilies. Trim fat from pork. Cut pork into 1" cubes. Stir pork, chilies and remaining ingredients except squash, red peppers and cilantro into beans. Heat to boiling: reduce heat. Cover and simmer 30 minutes, stirring occasiionally.

Stir in squash. Cover and simmer 30 minutes, stirring occasionally, until squash is tender. Stir in red peppers and cilantro. Cover and simmer about 5 minutes or until red pepper is crisp-tender.

Makes 6 - 1 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user TRIPPY2.