Black-eyed Bean Stew with Spicy Pumpkin
Ingredients
- 8 oz 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
- 1 tsp paprika
- 1/2 tsp mixed spice
- 2 carrots sliced
- 2 tbsp palm oil
- salt and hot pepper sauce
for the spicy pumpkin
- 2 1/2 lb pumpkin
- 1 onion
- 1 oz butter or margarine
- 2 garlic cloves crushed
- 3 to matoes peeled and chopped
- 1/2 tsp ground cinnamon
- 2 tsp curry powder
- pinch of grated nutmeg
- 1/2 pint water
- salt hot pepper sauce and freshly ground black pepper
Instructions
- Drain the beans, place in a pan and cover generously with water. Bring the beans to the boil.
- 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.
- 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.
- To make the spicy pumpkin, cut the pumpkin into cubes and finely chop the onion.
- 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.
Calories: 326 kcal
Carbohydrates: 46 g
Protein: 10 g
Fat: 14g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 15 mg
Sodium: 259 mg
Potassium: 1617 mg
Fiber: 9 g
Sugar: 17 g
Vitamin A: 31178 IU
Vitamin C: 85 mg
Calcium: 126 mg
Iron: 5 mg