Preheat oven to 425. Spread squash and poblano peppers on baking sheet. Drizzle w/ 1 tablespoon olive oil; sprinkle w/ 1/2 teaspoon salt and pepper. Roast 20 minutes until squash is browned and pepper skins are blistered. Let cool. Remove pepper skins. Chop peppers and set aside w/ squash.
Heat remaining olive oil in large saucepan over medium heat. Add onion, banana peppers, jalapeño and garlic. Add 1/2 teaspoon salt and pepper; cook until onion is translucent. Add dry beans; stir until coated. Pour in water, covering beans by at least 2 inches. Add roasted poblano. Simmer until beans are tender, about 2 hours, adding more liquid as necessary. When beans are tender, add squash, allspice and cumin.
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|Serving Size: 1 Serving (19g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 5 (45%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 292.3mg||10 %|
|Potassium 25.7mg||1 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.2g|
|Protein 0.2g||0 %|
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Calories per serving: 11
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