A bean recipe for every taste:
Go to the drugstore and get a pair of surgical gloves before handling habaneros. I’m totally serious about this, bet sies.
Saute garlic, squash, leek and habanero in oil for 5 min. Add sherry and chicken stock and bring to a boil. Turn down temperature and simmer uncovered for about half an hour until squash is tender.
Add cumin, beans, thyme, pepper and vinegar. Continue to simmer until the beans are evenly hot. Fold in the pine nuts and simmer for 1 minute more.
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