Easy

Black bean and pumpkin stew

Name: Black bean and pumpkin stew
Prep time: 740 min
Cook time: 150 min
Total time: 890 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 300 g Black beans (dried); 400 g Pumpkin (peeled and deseeded); 120 g Carrot (peeled); 160 g Onion (peeled); 120 g Green pepper (deseeded); 15 g Choricero pepper paste (flesh without seeds or skin); 12 g Garlic (4 peeled cloves); 0.3 g Bay leaf (1 leaf, remove); 40 g Extra virgin olive oil (20 g stew; 20 g pumpkin); 3000 g Water (1500 g soaking; 1500 g stew); 4 g Parsley (chopped); 3 g Salt (2 g stew; 1 g pumpkin)

Black beans with a vegetable and dried pepper base, served with golden pumpkin.

740 minprep

150 mincooking

4servings

1.650 kcalwhole recipe

413 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Vegan Stew More than 2 hours Home-style

Gluten-free and 9 more Indicative dietary requirements

View full classification 27 tags

Diet

Vegan

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Stew

Meal

LunchDinner

Preparation

StewingSautéing

Appliances

CasseroleFrying panBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibreLow carbohydrate

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Stew

Meal

Lunch · Dinner

Total time

More than 2 hours

What you need

Ingredients

Black beans dried 300 g
Pumpkin peeled and deseeded 400 g
Carrot peeled 120 g
Onion peeled 160 g
Green pepper deseeded 120 g
Choricero pepper paste flesh without seeds or skin 15 g
Garlic 4 peeled cloves 12 g
Bay leaf 1 leaf, remove 0.3 g
Extra virgin olive oil 20 g stew; 20 g pumpkin 40 g
Water 1500 g soaking; 1500 g stew 3000 g
Parsley chopped 4 g
Salt 2 g stew; 1 g pumpkin 3 g

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Preparation

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Let’s get cooking

Method

Soak the black beans in 1500 g water for 12 hours. Drain, discard the water and rinse.
Put the beans in a saucepan with the roughly cut carrot, onion and green pepper, garlic, bay leaf, 20 g oil, 2 g salt and 1500 g fresh water. Boil vigorously for 30 minutes, then simmer for 70–100 minutes until tender, adding hot water if needed.
Remove the bay leaf. Lift out the vegetables and blend with a little broth and the choricero pepper paste. Return all the purée to the stew and cook for another 5 minutes.
Cut the pumpkin into 1.5 cm cubes. Sauté in the remaining 20 g oil with the reserved gram of salt for 4 minutes. Cover and cook over a medium-low heat for another 8–10 minutes, moving occasionally, until tender inside.
Divide the beans between four bowls, top with the pumpkin and finish with chopped parsley.

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