You are probably looking at the title of this dish and wondering how in the world pumpkins would EVER go in a dish with beans. Trust me, it not only goes but, it gives the dish a delicious twist. Usually, these beans are made with potatoes in them but, if there is a chance to add pumpkin, ALWAYS opt for pumpkin!
If you aren’t sure what Sofrito is or want more information, Click Here
Puerto Rican Stewed Beans with Pumpkin
Ingredients
- 2 15 oz Cans of kidney beans drained and rinsed
- 1 C Diced Pumpkin
- 1 Tbsp Oil
- 1 Tbsp Sofrito
- 1 Envelope Sazon
- 1/2 tsp Dried Coriander powder
- 1 Tbsp Tomato Paste
- 1/4 tsp Each Salt and Pepper
- 1/2 tsp Powdered Oregano
- 2 3/4 C Water
- 1 Tbsp Chopped Fresh Cilantro Optional
Instructions
- In a medium saucepan, heat oil over medium high heat. When oil is hot, add in sofrito and stir for 1 minute
- Next add in the beans, Water, tomato paste, dried ingredients and stir. Set temperature to medium heat and bring to a boil. Let boil for 5 minutes.
- Next add in the diced pumpkin to boiling liquid. Stir and lower to simmer. Simmer for 20 minutes. *you may add some water if it looks like it may dry out but not too much since you eventually want the consistency to be slightly on the thicker side. Add in cilantro (optional) during the last few minutes of cooking
- Serve this over white rice and your choice of meat.