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Pumpkin with White Beans
Nb persons: 6
Yield:
Preparation time:
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Source: Copyright 2011 Martha Stewart Living Omnimedia, Inc. All rights reserved.
| Pumpkin with White Beans This decadent dish, flavored with paprika, serrano chile, tomato paste, and cilantro, will add flair -- and fiber -- to any fall menu. Ingredients | |
| 8 ounces | dry white beans, (about 1 1/3 cups) |
| 4 teaspoons | extra-virgin olive oil |
| 1 large | onion, minced, (about 2 cups) |
| 1 tablespoon | garlic, minced |
| 1 serrano chile, sliced | |
| Kosher salt | |
| 1/4 teaspoon | hot or sweet paprika |
| 1 tablespoon | tomato paste |
| 3 cups | chicken stock, (or water) |
| 15 sprigs | cilantro |
| 1/2 small | sugar pumpkin, (peeled, seeded, and cut into 1-inch chunks) |
Directions
Place beans in a medium saucepan and cover by about 2 inches of water.
Bring to a boil; remove from heat and let stand for 1 hour. Drain and
rinse.
In a stockpot over medium-high heat, warm olive oil. Add onion, garlic,
serrano chile, and 1/4 tsp. kosher salt. Saute until onion is
translucent, about 5 minutes. Stir in hot or sweet paprika and tomato
paste; cook for 1 minute. Add beans, chicken stock or water, and
cilantro. Bring to a boil. Reduce heat to low and simmer, partially
covered, for about 35 minutes.
Peel, seed, and cut half small sugar pumpkin. Add pumpkin to bean
mixture, plus additional stock or water to cover, and simmer, partially
covered, until tender, about 25 minutes more. Remove and discard
cilantro. Serve immediately.
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