Frijoles Charros

1 lb dry pinto beans
1/2 onion, diced
1 15 oz can diced, fire roasted tomatoes ( about 2 cups)
¼ to ½ cup sliced pickled jalapeno peppers, to taste
salt to taste
3 cloves garlic, sliced in half
salt pork

*optional seasonings* (used - to taste)
black pepper
onion powder
garlic powder
cumin
smoked paprika

*optional ingredients* (did not use)
4 oz chorizo 
4 oz bacon fried and chopped 

** Cooking the beans
Rinse beans and check for rocks.
To cook the beans place 1 lb of dry pinto beans in a pot. Cover with water and bring to a boil. Allow to cool.  Add onion, garlic, and seasoning (no salt yet). Return to a boil and reduce heat to cook on medium heat about one hour or a little bit longer until they are tender. Stir in the tomatoes and peppers. Simmer for 30 more minutes.
Add water if necessary. The consistency shouldn't be too thick. Add salt to taste right before serving.

Fry the bacon until crisp. Drain away most of the grease and add chorizo to the skillet at medium heat and cook until heated through - add to beans when tomatoes and peppers are added.

Recipe from L. Rollins

Sweet Cranberry-Stuffed Acorn Squash

1-2 acorn squash
1T butter, melted
1T + 2t brown sugar
1/4c cranberries
1/2c apple or pear, peeled and cubed (1/2")
1/4c old fashioned oats
1/4t ground cinnamon
1/8c almonds, toasted & sliced

Halve an acorn squash lengthwise and scrape out the seeds.
Brush the flesh with 1 Tbsp. melted butter, then sprinkle with 1 Tbsp. dark brown sugar.
In a medium bowl, mix cranberries, apple or pear, old-fashioned oats, ground cinnamon, remaining dark brown sugar, and  toasted sliced almonds.
Spoon mixture into squash halves, dividing equally, and dot with 2 Tbsp. butter.
Bake in a 400 degree oven for 55 minutes, then cover with foil and bake until squash is tender, 15-20 minutes longer.
Let cool slightly.

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