1 cup dried black beans
6 serving size pieces of chicken (optional)
2 large onions 
2 tbsp. vegetable oil
2 crushed garlic cloves
28 oz. can diced tomatoes, including juice
4 cups chicken or vegetable broth or bouillon
2 tbsp. chopped canned or fresh jalapeno peppers
2 tsp. ground cumin
1 tsp. ground coriander
Generous pinch of salt
Freshly ground black pepper
1 large sweet potato
1 1/2 lbs. squash, such as pepper, butternut or acorn
2 zucchini
Sprigs of fresh coriander

Makes 6 Servings

Recipe from Chatelaine Cook Book

To soak the beans, cover them with water and leave at room temperature for 8 hours.  Or place them in a saucepan and cover with water.  Set the saucepan over med. heat and slowly bring to a boil to avoid breaking the skins.  Continue boiling the beans, uncovered, for 3 min.  Then, cover and remove from the heat.  Let sit at room temperature for 1 hour.  When ready to use the beans, drain and discard the soaking water.

Chop the onions.  Heat the oil in a large saucepan set over med. low heat.  Add the chicken, if using, and sauté until browned.  Remove and refrigerate.  Add the onions and garlic to the fat in the pan and sauté for about 5 min. stirring often, until the onions are soft.  Stir in the tomatoes and their juices, chicken broth, jalapeno peppers and seasonings.  Add the beans.  Bring to a boil, then reduce heat and simmer, covered, for 1 1/4 hours.

Meanwhile, peel the potato and cut it into 3/4" pieces.  Peel the squash, remove the seeds and cut it into 3/4" pieces.  Stir the potato, squash and chicken into the stew after is has simmered for 1 1/4 hours.  Cover and simmer for 1 to 1 1/2 more hours, until the beans and vegetables are tender.

Slice the zucchini in half lengthwise.  Cut crosswise into 1/2" slices.  If serving right way, add the zucchini to the stew when the beans are tender.  Continue simmering, uncovered, until the zucchini is hot, about 5 min.  Garnish with sprigs of fresh coriander.  The stew can be refrigerated for a day or frozen,.  If making ahead, only add the zucchini when reheating.