Prep Time:  25 min  Cooking Time:    60 min  Servings:  8 people   Contributed by: spud! Culinary Institute

Ingredients:

5 medium tomatoes, diced Pumpkin Seeds 3 cans of pinto beans 1 lb (500g) pumpkin or butternut squash 1 cup chopped mushrooms 1 onion, diced 3-5 cloves garlic, crushed 1 tablespoon ground cumin fresh or dried chilis to taste Salt Pepper

Directions:

1)Drain the beans, rinse well. 2)Chop the pumpkin into 1-inch cubes. Chop mushrooms (leave them chunky) and onion. Put everything except salt in a big pot or crockpot with just enough water to cover. 3)Simmer for at least an hour so the beans cook. Once the beans are cooked, add the salt and adjust seasonings. 4)Garnish with toasted pumpkin seeds

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