Bean & Vegetable Posole

1 cup dried posole
1 cup Front Field Farms dried beans
1 small onion
2 cloves garlic
1½ tsp. chile powder
1½ tsp whole cumin seed
3/4 tsp. Mexican oregano
1 c. Front Field Farms cherry tomatoes, chopped
3 Front Field Farms small squash or zucchini, sliced ¼"
4 oz. Front Field Farms green beans
1 T vegetable bouillon
2 T cilantro
salt, to taste

Rinse and soak posole and beans several hours or overnight. Drain. Cook in 5 c. water for 2-3 hours, or until tender, adding water as necessary. In 4 qt. pan saute onion, garlic, chile powder, cumin seed and oregano in 1 T. oil for 7 min. until onion is soft. Add squash and tomatoes. Cook 5 min. stirring occasionally. Stir in beans, posole, cooking liquid, green beans and bouillon. Simmer 30 minutes, adding water if stew is too thick. Add cilantro and salt to taste. Serve with warm tortillas.