Black Eyed Bean Stew with Spicy Pumpkin

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Black Eyed Bean Stew with Spicy Pumpkin

 

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 1 tsp dried thyme

1 tsp. paprika

1/2 tsp. mixed spice

2 carrots, sliced

1 to 2 tbsps. palm oil

salt and hot pepper sauce

 

For the spicy pumpkin:

1 1/2 lb. pumpkin

1 onion

2 tbsps. butter or margarine

2 garlic cloves, crushed

3 tomatoes, peeled and chopped

1/2 tsp. ground cinnamon

2 tsps. curry powder

pinch of grated nutmeg

2/3 cup water

salt, hot pepper sauce and freshly ground black pepper

 

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. Serves 3 to 4

 

 

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