Mashed Pumpkin Pinto Beans Recipes

MASHED PUMPKIN

Steps:

• If using the oven for cooking the pumpkin, preheat it to 425°F, set an oven rack to the lowest position, and line a rimmed baking sheet with parchment paper.
• Wash and dry the pumpkin. Place it in the microwave and microwave it for one minute on each side to slightly soften.
• Using a very sharp chef's knife and a back-and-forth sawing motion, cut a thin slice off the stem end. Place the pumpkin on this newly formed flat area and, again using a back-and-forth sawing motion, cut it in half.
• Use a large metal spoon to scoop out the seeds and the pulp, saving the seeds and washing them to make roasted pumpkin seeds if you wish.

PUMPKIN AND PLANTAIN MASH

Steps:

• Place the pumpkin, plantain and garlic in a greased 15x10x1-in. baking pan. Bake at 375° for 30-35 minutes or until tender., Meanwhile, in a large skillet over medium heat, cook shallots in oil until tender. Add the wine, brown sugar, 1/8 teaspoon salt, 1/8 teaspoon pepper and chili powder; cook and stir for 6-8 minutes or until shallots are golden brown., Squeeze softened garlic into a large saucepan; add broth and bring to a boil. Remove from the heat; add pumpkin and plantain. Mash with butter and remaining salt and pepper. Top with shallots.

SMASHED PINTO BEANS

Steps:

• saute chopped onion in hot olive oil in a pan over medium high heat for 5 minutes, or until onion is tender.
• Add minced garlic, and saute for 1 minute.
• Stir in tomato sauce and remaining ingredients.
• Bring to a boil, reduce heat, and simmer for 8 minutes.
• Mash bean mixture with a potato mashed until thickened, leaving some of the beans whole.

MASHED PUMPKIN & PINTO BEANS

Steps:

• Preheat the oven to 170C/fan 150C/gas 5. Put the pumpkin cubes in an oven proof dish with half the oil. Make sure the cubes are coated in the oil. Cover the dish and place in the preheated oven for about 30 minutes or until the pumpkin is soft.
• While the pumpkin is in the oven, fry the onion in the remaining oil for about 5 minutes or until soft and transparent. Add the chillies and garlic and fry for a further five minutes.
• Mash the cooked pumpkin with a potato masher. Stir in the chopped tomatoes, pinto beans, onion, chilli and garlic. Add the salt and black pepper. Mix well and return to the oven for around 15 minutes.
• Serve with your favourite corn bread or corn chips, sliced avocado or guacamole.

PERFECTLY PUMPKIN MASHED POTATOES

Steps:

• Make potatoes as directed on pouch.
• Stir in pumpkin, syrup and pumpkin pie spice until well mixed. Cook 1 minute, stirring constantly, until hot.
• Drizzle additional maple syrup over top.

PINTO BEAN CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 9 or 10 inch tube pan.
• Cream butter or margarine and sugar together. Add the beaten egg and mix well. Stir in the mashed cooked beans and the vanilla.
• Sift the flour, baking soda, salt, ground cinnamon, ground cloves, and ground allspice together. Add the chopped pecans, golden raisins, and the diced apples to the flour mixture. Stir to coat. Pour flour mixture into the creamed mixture and stir until just combined. Pour batter into the prepared pan.
• Bake at 375 degrees F (190 degrees C) for 45 minutes. Dribble with a simple confectioner's sugar icing and garnish with candied cherries and pecan halves, if desired.

MASHED PUMPKIN

Steps:

• Heat oil in a saucepan and fry onions until translucent.
• Add garlic and fry until light golden brown.
• Add cumin seeds and fry until they begin to pop and release their aroma. (About 30 seconds).
• Mix in the pumpkin and saute for 1-2 minutes.
• Add 1/4 cup water. Cover and lower heat to med low. Cook for about 10 minutes or until tender.
• Remove lid and mash pumpkin with fork or potato smasher thingy:-)until smooth.
• Add salt if using. If water is not yet absorbed, cover and simmer until water is absorbed.
• Remove pot from heat and serve as a side dish with rice or roti.

HAND-MASHED PINTO BEANS WITH CHEESE

Steps:

• Place beans in heavy large pot. Add 10 cups water, green onions, and 1 tablespoon lard. Bring to boil over high heat, stirring occasionally. Reduce heat to medium-low, cover partially, and simmer until beans are just tender, about 55 minutes. Mix in 1 teaspoon fine sea salt. Cover partially and continue to simmer until beans are very soft, adding more water by cupfuls if water level falls below top of beans, about 20 minutes longer.
• Heat remaining 1/3 cup lard in heavy large skillet over medium heat. Add white onion and sauté until beginning to brown, about 8 minutes. Add garlic; stir 1 minute. Using slotted spoon, transfer beans to skillet. Mash with potato masher to coarse, lumpy puree. Mix in enough bean cooking liquid (about 1/2 cup) to moisten. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool 30 minutes. Cover beans and liquid separately and refrigerate. Rewarm beans over low heat, mixing in bean cooking liquid by 1/4 cupfuls if dry.)
• Serve beans warm with tortillas.
• *Light yellow, semi-soft mild cheese that is different from the aged Spanish cheese of the same name. Substitute mild cheddar, Monterey Jack, or Muenster.