Instructions: In a large nonstick frying pan, saute the onions, garlic, oregano, and chili powder in the sauteing liquid. Add the tomatoes and cook for 5 minutes.

Transfer to a 3-quart casserole dish. Add the stock and drained beans. cover and bake at 375F for 1 1/2 hours.

Add the peppers, pumpkin, and corn. Bake for 1 hour or until the beans and vegetables are tender.

Lightly mash about half of the beans before serving to help thicken the stew.

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