Ingredients:

2 cans of water
3 strips of bacon
-1/2 chicken broth cube
-(cut into small pieces)
1 tablespoon of powdered
-seasoning
3 cherry tomatoes
-(without the skin and
-cut in half)
-1/2 teaspoon of oregano
-(optional)
2 cloves of whole garlic
-(crushed in a pilon with
-a pinch of salt)
-1/2 green or sweet red pepper
-(chopped or diced)
-1/2 medium sized onion
-(chopped or diced)
-1/2 teaspoon of salt
2 small pieces of aullama
-or pumpkin
(somewhat smaller than the
-palm of your hand)
1 can of red or black beans
-(strain off the water)
2 coriander leaves
1 teaspoon of tomato paste
-salt and ground pepper
-to taste

Directions:

In a saucepan over a low flame, add the
strips of bacon or bacon pieces and cook
for 6 minutes (so the grease or fat can
burn off).

Increase the flame so that the bacon can
crisp slightly. Remove bacon and reserve
aside for later.

In the same saucepan, add crushed garlic,
salt & pepper, onion, chicken broth cube
(which you will break up to a powder with
your fingers).

Also add the tomato paste, with powdered
seasoning, oregano, coriande and aullama
or pumpkin.

Over a low to medium flame, blend together
for about 1 minute.

Add the beans and 2 cans of water. Cover
the pot and cook over low to medium flame
for about 20 minutes.

Next remove the pumpkin or aullama so it
can be crushed with a fork or other type
of utensil.

The pumpkin or aullama should be crushed
into a puree type of consistency.

Finally, return the aullama or pumpkin to
the pot and cook it for about 18 minutes.

Add the bacon you have prepared earlier
and serve over rice.