Warm bean and pumpkin salad recipe

Name: Warm bean and pumpkin salad recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g (3.5oz) dried haricot beans; 100 g (3.5oz) dried red eye kidney beans; 100 g (3.5oz) dried black eye peas; 2 tbsp olive oil; 1 large onion, peeled and cut into wedges; 1 small piece fresh ginger, peeled and grated; 3 garlic cloves, peeled and chopped; 1 tsp dried minced chillis; 1 tsp cumin seeds; 1 tsp ground coriander; 0.5 tsp turmeric; 450 g (15.9oz) pumpkin, peeled, seeded and diced; 300 ml (10.6fl oz) vegetable stock; 100 g (3.5oz) cherry tomatoes, quartered; 175 g (6.2oz) spinach, thoroughly washed and shredded; 175 g (6.2oz) feta cheese, diced; 1 bunch coriander sprigs; 1 sour cream or reduced-fat plain yoghurt; 1 handful pitta breads, warmed and sliced into strips

Servings: persons

100 g (3.5oz) dried haricot beans
100 g (3.5oz) dried red eye kidney beans
100 g (3.5oz) dried black eye peas
2 tbsp olive oil
1 large onion, peeled and cut into wedges
1 small piece fresh ginger, peeled and grated
3 garlic cloves, peeled and chopped
1 tsp dried minced chillis
1 tsp cumin seeds
1 tsp ground coriander
0.5 tsp turmeric
450 g (15.9oz) pumpkin, peeled, seeded and diced
300 ml (10.6fl oz) vegetable stock
100 g (3.5oz) cherry tomatoes, quartered
175 g (6.2oz) spinach, thoroughly washed and shredded
175 g (6.2oz) feta cheese, diced
1 bunch coriander sprigs
1 sour cream or reduced-fat plain yoghurt
1 handful pitta breads, warmed and sliced into strips

1
Cover the beans and peas with cold water and leave to soak overnight.
2
The next day, drain, place in a pan and cover with water.
3
Bring to the boil and boil for 10 minutes.
4
Drain and reserve.
5
Preheat the slow cooker on high.
6
Heat the oil in a frying pan and saute the onion with the ginger, garlic, chiles to taste and all the spices for 3 minutes.
7
Add the pumpkin and continue to saute for 3 more minutes, then spoon into the cooking pot and stir in the drained beans.
8
Heat the stock to boiling and pour over the vegetables and beans.
9
Cover, reduce temperature to low, then cook for 8 to 10 hours.
10
Just before serving, stir in the tomatoes and spinach, stir well and continue to cook for 15 to 20 minutes or until the spinach has begun to wilt.
11
Sprinkle with the diced feta cheese and the freshly chopped coriander and serve with sour cream or yoghurt and strips of warm pita bread.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 100 g (3.5oz) dried haricot beans, 100 g (3.5oz) dried red eye kidney beans, 100 g (3.5oz) dried black eye peas, 2 tbsp olive oil, and more.

Yes, Warm bean and pumpkin salad recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm bean and pumpkin salad recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions