Spiced Pumpkin and Red Beans (favorite autumn meal)

[Guest guest]

Spiced Pumpkin and Red Beans

 

3 cups cooked light or dark red kidney beans, drained and rinsed, or 1 1/3 cups

dry kidney beans, cooked

4 cups peeled, diced pumpkin

2 medium onions

2 tomatoes, cored and chopped

4 cloves garlic, minced

1 tablespoon minced fresh ginger root

1 teaspoon ground cinnamon

1/2 teaspoon unsweetened cocoa

1/4 teaspoon ground cloves

2 tablespoons minced fresh parsley

2 teaspoons ground cumin

1/2 teaspoon ground black pepper

2 cups water

 

To prepare the pumpkin, cut in half, remove seeds, and peel off outer skin.

Parboiling or baking the pumpkin first may make peeling easier.

Coat skillet with nonstick cooking spray and sauté pumpkin and onion for 4

minutes over medium heat.

Add tomatoes, garlic, and ginger, and cook for an additional 4 minutes.

Add seasonings and cook for an additional 4 minutes.

Add seasonings and cook for 1 minute longer, stirring frequently. Stir in water

and cook for 35 to 40 minutes, until pumpkin is tender.

Stir in beans and cook for 10 minutes. Serve with steamed rice.

Serves 6.

 

 

 

 

 

[Guest guest]

You may or eat it as is.  I like it scooped into stale bread.

 

Mick

 

--- On Sun, 10/25/09, Gabriele <zookeeper2007 wrote:

 

Gabriele <zookeeper2007

Re:Spiced Pumpkin and Red Beans (favorite autumn meal)

mickcanyon

Sunday, October 25, 2009, 12:50 PM

 

 

 

 

 

 

 

 

 

 

 

 

This sounds amazing !!! do you put it over rice?