Pumpkin stew with kidney beans
A simple, but very tasty and satisfying dish of available ingredients - pumpkin and canned beans. The combination of delicate sweetish pumpkin with canned beans is very successful. Mexican herbs give an incomparable spicy aroma and tomatoes with bell peppers - a bright rich taste and color.
Equipment
- 1 pot
Ingredients
- 2 bell peppers
- 3 Tbsp avocado oil or olive oil
- 14 oz butternut squash 400 g
- 3 tsp Mexican herbs or any herbs of your choice
- 14 oz cherry tomatoes 400 g
- 2 cans red kidney beans 11 oz (about 320 g)
- 1 bunch of fresh parsley for garnish
- 4 oz unsweetened yogurt of your choice
- 1 cup hot water or less
Instructions
- Peel the pumpkin, cut it into quarters, and remove the seeds with a spoon. Cut the pumpkin into 1 cm cubes. Remove the stem and seeds from the bell peppers and cut the flesh into thin rings.
- Heat the oil in a frying pan and fry the bell pepper, pumpkin pieces, and herbs for 5 minutes over medium heat. Add a splash of water if needed.
- Meanwhile, halve the tomatoes and drain the red kidney beans in a colander. Add the tomatoes, kidney beans and hot water and bring to a boil. Put the lid on the pan and let it simmer on low heat for 20 minutes or until the pumpkin becomes soft. Stir occasionally. Remove the lid from the pan for the last 5 minutes.
- Meanwhile, finely chop the parsley. Season the stew with salt, sprinkle with the parsley and serve with the yogurt.
Notes
- Add hot water little by little. It shouldn’t be too watery.
- Replace yogurt with cashew cream and garlic. Just mix ½ cup of cashew cream with 1 clove of pressed garlic.
- For those who love spiciness, try it with my Special Hot Sauce Ajika.
Nutrition
Calories: 255kcalCarbohydrates: 21gProtein: 9gFat: 13gFiber: 10g
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