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- Black Eyed Bean Stew with Spicy Pumpkin
Ingredients
- 4 tbsp groundnut oil
- 2 onions, finely chopped
- 2 large carrots, sliced
- 1 red pepper, (or green) de-seeded and chopped
- 2 cloves garlic, chopped
- 1 tablespoon fresh thyme
- 1 tsp paprika
- ½ teaspoon mixed spice
- 300ml vegetable stock
- 800g black-eyed beans, (2 cans)
- 1 splash tabasco, to taste
- 25g butter
- 700g pumpkin, cubed (or butternut squash)
- 3 tomatoes, skinned and chopped
- 1 tsp curry powder
- 1 pinch ground nutmeg
Method
Step 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.
Shop the ingredients
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