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  • Black Eyed Bean Stew with Spicy Pumpkin
Black Eyed Bean Stew with Spicy Pumpkin

Black Eyed Bean Stew with Spicy Pumpkin

Brought to you by: Meat Free Monday
    4 serving

Prep time:

Cook time:

Serves: 4

This dish is, in fact, two stews served together. Invest a little time and effort and your reward will be a hearty, intensely flavoured meal.
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  • 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


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.

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