Black beans habanero

Ingredients:

4 leeks, white part only, thinly sliced
2 cloves garlic, crushed
2 cup acorn or butternut squash, cubed
1 habanero, seeded, stem removed, chopped
2 teaspoon olive oil
1/2 cup dry sherry
1/2 cup chicken broth
3 cup cooked black beans, drained
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 teaspoon red wine vinegar
1 cup pine nuts

Preparation:

Saute leeks, garlic, squash and habanero in oil for 5 minutes.
Add sherry and chicken broth. Bring to a boil.
Reduce heat and simmer, uncovered, about 30 minutes or until squash is tender.
Add beans, thyme, cumin, black pepper and vinegar.
Continue to simmer until beans are heated through.
Stir in pine nuts and cook 1 minute longer.