Lesotho-style Pumpkin And Bean Stew

This Lesotho-style Pumpkin and Bean Stew is a hearty and flavorful dish that is perfect for a cozy night in. The combination of pumpkin and beans creates a rich and satisfying stew that is sure to warm you up from the inside out.

Vegan Gluten Free Main Course Lesotho Stew Pumpkin Beans Vegetarian
Lesotho-style Pumpkin And Bean Stew

Ingredients

  • 2 cups diced pumpkin
  • 1 can of kidney beans, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. Add the diced pumpkin, ground cumin, and paprika to the pot, and stir to combine.
  4. Pour in the vegetable broth and bring the stew to a simmer.
  5. Cover the pot and let the stew cook for 20-25 minutes, or until the pumpkin is tender.
  6. Add the drained and rinsed kidney beans to the pot, and simmer for an additional 10 minutes.
  7. Season the stew with salt and pepper to taste.
  8. Serve the Lesotho-style Pumpkin and Bean Stew hot, and enjoy!

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
40 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
10g
Carbohydrates
40g
Fat
5g

Supplies

Large pot Spoon Knife Cutting board

Tools

Soup ladle Cooking timer

Serving suggestions

This stew pairs well with a side of crusty bread or over a bed of fluffy rice.

Tips & tricks

For a creamier texture, you can mash some of the cooked pumpkin into the stew before adding the beans.

Cost

$10