Black Bean and Pumpkin Stew

“Pumpkin really is a versatile vegetable—equally at home in both sweet and savory dishes. It can be used in almost any recipe calling for butternut squash. Pumpkins generally have a deeper, more earthy taste than butternut—just fine for a hearty stew on a chilly evening!”
— Rolling Prairie Cookbook

Black Bean and Pumpkin Stew

From Rolling Prairie Cookbook

Serves 6 - 8 people

Ingredients:

2 Tablespoons olive oil

3 cups pumpkin, peeled and cut into 1/2-inch cubes

4 cloves garlic, minced

1 large onion, diced

1 to 2 hot peppers (to taste), seeded and finely minced

3/4 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 teaspoon chili powder

1 teaspoon salt

1 28-once can plum tomatoes, chopped

1/2 cup dry red wine or vegetable broth

3 1/2 cups vegetable broth

4 cups cooked black beans, rinsed and drained

2 cups corn kernels, fresh off the cob or frozen

Sour cream and fresh cilantro for garnish

Method:

  1. Heat 1 tablespoon of the olive oil in a large heavy skillet over medium heat. Add the pumpkin and sauté until beginning to brown, approximately 10 minutes. Set aside.

  2. In a large soup pot, heat remaining oil over medium heat. Add garlic, onion, and hot pepper. Sauté until just beginning to get tender. Add cumin, cinnamon, cloves, chili powder, and salt. Stir to combine.Add tomatoes and their juice, along with the wine and/or broth, and the sautéed pumpkin.

  3. Bring to a boil, reduce heat, and allow to simmer 20 minutes.

  4. Add beans and corn. Simmer for another 20 minutes, adding more broth if necessary to thin the stew.

  5. Serve hot, with a spoonful of sour cream and chopped fresh cilantro for garnish.

Nutritional information per serving, 6 servings per recipe. Calories: 362. Protein: 15g. Total fat: 5.7g (sat fat: 1.1g). Carbohydrates: 62g. Cholesterol: <1mg. Sodium: 605mg. Vitamin A: 52%. Vitamin C: 84% DV.

Nancy O'Connor