Guest guest Posted October 12, 2009 Report Share Posted October 12, 2009 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 Spicy Pumpkin: 1.5 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 to 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. Makes 3 to 4 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2009 Report Share Posted October 12, 2009 Where do you find " black-eyed " beans.....or do you mean dried black-eyed peas? Nancy C. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 12, 2009 Report Share Posted October 12, 2009 What mixed spice? Sounds great. I love sweet potatoes unless they are sweet. Diana --- On Mon, 10/12/09, Anna Welander <anna.welander.0230 wrote: Anna Welander <anna.welander.0230 Black Eyed Bean Stew with Spicy Pumpkin Undisclosed-Recipient Monday, October 12, 2009, 4:22 PM 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 Spicy Pumpkin: 1.5 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 to 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. Makes 3 to 4 servings. Quote Link to comment Share on other sites More sharing options...
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