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Black-eyed Bean Stew with Spicy Pumpkin

ingredients

serves 3 - 4
225 g (8 oz) 1 1/4 cups black-eyed beans, soaked for 4 hours or overnight
1 onion, chopped
1 green or red pepper, seeded and chopped
2 garlic cloves, chopped
1 vegetable stock cube
1 thyme sprig or 5 ml (1 tsp) dried thyme
5 ml (1 tsp) paprika
2.5 ml (1/2 tsp) mixed spice
2 carrots, sliced
15 - 30 ml (1 - 2 tbsp) palm oil
salt and hot pepper sauce

for the spicy pumpkin

675 g (l 1/2 lb) pumpkin
1 onion
25 g (1 oz) 2 tbsp butter or margarine
2 garlic cloves, crushed
3 tomatoes, peeled and chopped
2.5 ml (1/2 tsp) ground cinnamon
10 ml (2 tsp) curry powder
pinch of grated nutmeg
300 ml (1/2 pint) 2/3 cup water
salt, hot pepper sauce and freshly ground black pepper

method

1. Drain the beans, place in a pan and cover generously with water. Bring the beans to the boil.

2. Add the onion, green or red pepper, garlic, stock cube, herbs and spices. Simmer for 45 minutes or until the beans are just tender. Season to taste with the salt and a little hot pepper sauce.

3. Add the carrots and palm oil and continue cooking for about 10—12 minutes until the carrots are cooked, adding a little more water if necessary. Remove from the heat and set aside.

4. To make the spicy pumpkin, cut the pumpkin into cubes and finely chop the onion.

5. Melt the butter or margarine in a frying pan or saucepan, and add the pumpkin, onion, garlic, tomatoes, spices and water. Stir well to combine and simmer until the pumpkin is soft. Season with salt, hot pepper sauce and black pepper, to taste. Serve with the black-eyed beans.

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