– 2 cups dry pinto beans, (or cranberry, or red kidney) – 1 tablespoon olive oil – ½ teaspoon oregano (dry, ground) – 1 bell pepper, chopped – 1 small red onion, cut into four quarters – 2 cloves garlic, crushed – 1 cup diced auyama (kabocha squash) – 1 cup tomato sauce – leaves from a celery stalk, chopped (optional) – 4 sprigs fresh thyme, or 1 teaspoon of dry thyme (optional) – ½ teaspoon chopped fresh cilantro – 1 teaspoon salt, (or more, to taste)