recipes:butternut_pumpkin_stew_with_black_beans_and_pasta
Table of Contents
Black Bean and Pumpkin (Butternut) Stew with Pasta
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1/2 cup orzo or other short pasta
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon finely ground black pepper, plus more to taste
- 4 cups low-sodium vegetable stock
- two 15.5 ounce cans of black beans, drained and rinsed
- one 15 ounce can pumkin puree
- homemade or store bought croutons for serving
Procedure
- Ordered List ItemIn a large pot over medium-high heat heat the oil until it shimmers. Add the pasta, coriander, cumin, garlic powder, salt and pepper, and stir until fragrant and toasted, 1-2 minutes.
- Add the vegetable stock and increase the heat to bring it to a boil. stir in the black beans and pumpkin pureee.
- decrease the heat to simmer until pasta is al dente, 7-9 miutes
- Taste and season with more salt and/or pepper if needed
- Ladle into bowls and serve, drizzled with olive oil and with croutons scattered on top
recipes/butternut_pumpkin_stew_with_black_beans_and_pasta.txt · Last modified: 2023/04/17 21:51 by tell