Hubbard Squash And Pinto Bean Stew Recipe

Name: Hubbard Squash And Pinto Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups dried pinto beans; 4 cups water; 3 tablespoons olive oil; 4 cups chopped onion; 4 cups (1/2-inch) cubed peeled hubbard squash or fresh pumpkin; 1 cup sliced carrot; 1 tablespoon chipotle chile in adobo sauce, chopped; 2 tablespoons chopped fresh or 2 teaspoons dried sage; 1 tablespoon chopped fresh or 1 teaspoon dried thyme; 1 (28-ounce) can crushed tomatoes, undrained; 3/4 teaspoon salt; 2 tablespoons pumpkinseed kernels, toasted

Servings: persons

3 cups dried pinto beans
4 cups water
3 tablespoons olive oil
4 cups chopped onion
4 cups (1/2-inch) cubed peeled hubbard squash or fresh pumpkin
1 cup sliced carrot
1 tablespoon chipotle chile in adobo sauce, chopped
2 tablespoons chopped fresh or 2 teaspoons dried sage
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 (28-ounce) can crushed tomatoes, undrained
3/4 teaspoon salt
2 tablespoons pumpkinseed kernels, toasted

1
Sort and wash pinto beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. Combine beans and 4 cups water in pan; bring to a boil. Reduce heat, and simmer 30 minutes. Cover and simmer 30 minutes or until tender.
2
Heat oil in a large nonstick skillet over medium heat. Add onion, squash, carrot, and chile; cook 10 minutes, stirring frequently. Add to bean mixture. Stir in sage, thyme, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until squash is tender. Stir in salt. Ladle stew into individual bowls; sprinkle with pumpkinseed kernels.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups dried pinto beans, 4 cups water, 3 tablespoons olive oil, 4 cups chopped onion, and more.

Yes, Hubbard Squash And Pinto Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hubbard Squash And Pinto Bean Stew

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