Uruguayan Bean and Noodle Stew

This is a little spicier than what people actually eat in Uruguay, but if you leave the pepper out it's pretty authentic.

4 cups of water

2 cups of pinto beans

1 small acorn squash, chopped

1 1/3 cup of chopped bacon

2/3 cup of chopped white onion (or yellow)

2 teaspoon minced garlic

2 teaspoon of black pepper

1/2 cup of corn

1/2 diced carrots

2-3 tsp salt

2 cups of dry penne pasta

The night before eating, rinse beans. Soak in the 4 cups of water.

Put beans and the water they soaked in into the crockpot. Combine remaining ingredients except salt and pasta in crockpot. Cook on low for 9 to 11 hours. Add salt anytime in the last two hours of cooking. Boil pasta separately, then drain and add to the crockpot when about 5-10 minutes remain.

Serves 4-5