Black Eyed Bean Stew with Spicy Pumpkin
By Meat Free MondayThis dish is, in fact, two stews served together. Invest a little time and effort and your reward will be a hearty, intensely flavoured meal.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
16 total- 4 tbsp of groundnut oil
- 300 ml of vegetable stock
- 2 onions, finely chopped
- 2 large of carrots, sliced
- 1 red pepper, (or green) de-seeded and chopped
- 2 cloves garlic, chopped
- 1 tbsp of fresh thyme
- 1 tsp of paprika
- 0.5 tsp of mixed spice
- 800 g of black-eyed beans, (2 cans)
- 1 splash of tabasco, to taste
- 25 g of butter
- 700 g of pumpkin, cubed (or butternut squash)
- 3 tomatoes, skinned and chopped
- 1 tsp of curry powder
- 1 pinch of ground nutmeg
Method
7 stepsStep 1
To make the bean stew: in a large saucepan, saute the onions, carrots, pepper, garlic, thyme and spices in the oil, for about 5 minutes.
Step 2
Add the stock, bring to the boil, reduce the heat to a simmer, stir in the beans and season to taste with salt, pepper and Tabasco.
Step 3
Cover and simmer for 15 minutes, adding more stock or water as necessary until the vegetables are tender.
Step 4
To make the spicy pumpkin: melt the butter or margarine in a large saucepan over a medium heat.
Step 5
Add the pumpkin, onion, garlic, tomatoes, spices and 300ml water.
Step 6
Stir well and simmer, covered, until the pumpkin is tender (about 10-15 minutes). Season to taste with salt and pepper.
Step 7
Serve with the black-eyed beans and a dish of rice or couscous.