Three Sisters Baked Beans

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4 cups vegetable broth or water

1 cup drained oil-packed sun-dried tomatoes

2 dried or canned chipotle peppers, seeded

1/2 cinnamon stick

1 Tbs. olive oil

2 cups diced onions

3 medium cloves garlic, minced

2 Tbs. minced fresh oregano (preferably Mexican) or 1 1/2 tsp. dried

1 1/2 tsp. salt

2 cups peeled, diced butternut squash

2 1/2 cups canned pinto beans, rinsed and drained

15-oz. can hominy, rinsed and drained

1/3 cup blackstrap molasses

1 Tbs. cider vinegar

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