Tepary Bean Stew with Winter Squash and Chipotle

Ingredients

• 1 lb fresh dried tepary beans or black beans picked over and rinsed
• about 6 cups water
• 2 or 3 tsp salt
• 1/2 medium yellow onion, roughly chopped
• 4 garlic cloves, minced
• 2 tsps ground cumin
• 2 or 3 chipotle chilis in adobo sauce
• freshly ground black pepper
• 2 tbsps canola oil
• 1 jalapeño pepper, minced
• 2 green onions, sliced
• 1 lb butternut or kabocha squash, peeled, seeded and cut into 1 inch cubes
• 1 cup canned vegetable stock
• 1/2 red onion, finely diced for garnish
• 1/4 cup chopped fresh cilantro, for garnish
• 3/4 cup sour cream