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Pumpkin with white beans
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| 8 oz | dry white beans, (1 1/3C) |
| 4 tsp | olive oil |
| 1 large | onion, minced |
| 1 Tbsp | garlic, minced |
| 1 sliced Serrano chile | |
| 1/4 tsp | kosher salt |
| 1/4 tsp | paprika |
| 1 Tbsp | tomato paste |
| 3 C | chicken stock |
Half a small sugar pumpkin (4 C)
1 place 8 oz dry white 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.
2 in a stockpot over medium-high heat, warm 4 tsp olive oil. Add 1 Tbsp minced garlic, 1 sliced Serrano chile and 1/4 tsp salt. Sauté until onion is translucent, about 5 mins. Stir in 1/4 paprika and 1 Tbsp tomato paste, cook for 1 min. Add beans and 3 C chicken stock or water. Bring to a boil. Reduce heat to low and simmer, partially covered for about 35 min.
3 peel, seed and cut half a small sugar pumpkin into 1" chunks. Add pumpkin to bean mixture plus additional stock to cover and simmer partially covered until tender about 25 min.
Serving: 207 cal, 1g sat fat, 3g unsat fat, 0mg chol, 33g carb, 112mg sod, 12g pro, 7g fiber
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