Red Beans Cuban Style

Especially since it also turned a bit chilly today, this was the perfect dinner for the first day of winter. We weren't sure what to expect; these are combinations we never would have thought of on our own, but it was quite delicious. And since it made a lot, we have some in the freezer to look forward to on future cold days.

Red Beans Cuban Style

• 1/4 cup olive oil
• 1 green pepper, cut in strips
• 1 onion, diced
• 6 cloves garlic, minced
• 1 can (8 ounces) tomato sauce
• 2 bay leaves
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• 2 chorizos, sliced
• 1/2 pound ham, cubed
• 6 cans (15 ounces each) red kidney beans
• 1 butternut squash (about 1 pound), peeled and cubed - or use a Cuban pumpkin (calabaza squash)
• 2 medium potatoes, peeled and cubed

Heat oil in a large pot. Add green pepper, onion and garlic and sauté until soft. Stir in remaining ingredients, bring to a simmer, and cook until squash and potatoes are tender, about 30 minutes. Salt and pepper to taste, then serve warm.