Autumn Stew with Pumpkin and Black Beans
Perfect for warming up during the autumn
Inroduction
About this Recipe
By: Marija
Imagine the blend of earthy pumpkin🎃, vibrant red bell peppers, and nourishing black beans, all coming together in a symphony of flavors that embody the essence of cozy evenings. ✨
Perfectly seasoned and complemented by a dollop of creamy creme fraiche, each spoonful is a reminder of the comforting joys that autumn brings.🍂
So, gather around the table, savor the goodness, and let this Pumpkin 🎃and Black Bean Stew🥘 be your comforting companion during this cozy autumn season.🍁
Ingredients
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 red bell pepper, washed and diced
- 1 small pumpkin (approximately 500g), washed and diced
- 1 large potato, washed and diced
- 400g canned black beans, drained and rinsed
- 400g canned chopped tomatoes
- 1 tbsp tomato paste
- 300ml water
- 100g creme fraiche
- Oil for frying
- 150g red lentils
- 1 tbsp dried basil
- 1 tsp salt (adjust to taste)
- 0.5 tsp black pepper (adjust to taste)
- sunflower or pumpkin seeds (for garnish)
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Step by Step Instructions
Step 1
Wash the red bell pepper, pumpkin, and potato. Dice them along with the onion.
Step 2
Heat some oil in a large pot over medium heat. Add the diced onion, minced garlic, diced pumpkin, diced potato, and red bell pepper.
Sauté for about 5 minutes until the vegetables start to soften.
Step 3
Add the black beans, red lentils, canned chopped tomatoes (with their sauce), tomato paste, and water to the pot. Stir to combine.
Step 4
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes or until the lentils and vegetables are tender.
Step 5
Stir in the dried basil, salt, and black pepper to taste.
Add the creme fraiche and mix well. Cook for an additional 5 minutes.
Step 6
Ladle the stew into bowls and garnish with a dollop of creme fraiche, if desired.
Sprinkle a handful of sunflower or pumpkin seeds on top for a delightful crunch and added nuttiness.
