Pumpkin With White Beans Recipes

PUMPKIN WITH WHITE BEANS

Steps:

• Place beans in a medium saucepan and cover by about 2 inches of water. Bring to a boil; remove from heat and let stand for 1 hour. Drain and rinse.
• In a stockpot over medium-high heat, warm olive oil. Add onion, garlic, serrano chile, and 1/4 tsp. kosher salt. Saute until onion is translucent, about 5 minutes. Stir in hot or sweet paprika and tomato paste; cook for 1 minute. Add beans, chicken stock or water, and cilantro. Bring to a boil. Reduce heat to low and simmer, partially covered, for about 35 minutes.
• Peel, seed, and cut half small sugar pumpkin. Add pumpkin to bean mixture, plus additional stock or water to cover, and simmer, partially covered, until tender, about 25 minutes more. Remove and discard cilantro. Serve immediately.

JULIA CHILD'S PUREE OF PUMPKIN AND WHITE BEANS (ADAPTED)

Steps:

• Preheat the oven to 425.
• Cook the first three ingredients in 3 Tbsp butter until tender.
• Add the garlic, herbs, and 1/4 cup water.
• Boil slowly until the liquid has evaporated.
• Remove the bay leaf.
• Pulse the squash and beans with the the onions, celery, and carrots in a food processor until you have a puree.
• Beat in the eggs, cream and all but 2 Tbsp of the cheese.
• Salt and pepper to taste.
• Use 1 Tbsp butter to butter a oven proof casserole.
• Spoon in the puree.
• Dot the top with the remaining cheese and butter.
• Bake for 30 minutes in the upper third of the oven.
• The puree should be bubbling and the top brown.

WHITE BEAN & PUMPKIN SOUP (VEG)

Steps:

• Soak the beans overnight in plenty of water. To use the quick method, rinse the beans and then add them to a large pot with enough water to cover them by about an inch. Bring to a boil, let boil for 5 minutes then turn off the heat and leave covered for an hour. Either method, drain the beans when you're ready to start!
• Warm the olive oil in a soup pot or dutch oven over medium heat. Add in the diced onion and saute for about 5 minutes. Add in the garlic and continue to cook for another 5 minutes or so.
• To the cooking onions and garlic, add in the bay leaves, salt and herbs. A note on the herbs: I crush dried whole herbs saved from the garden, you could use fresh, either way chop well. If using ground versions, use much less, around 1/3 tsp each.
• Once the onions are nicely translucent and lightly browned add in the beans, pumpkin and broth. Adjust seasoning and bring to a boil.
• Reduce heat to medium low, cover and leave to cook for about 45 minutes, stirring from time to time. Remove the lid for the last 15 minutes of cooking if you want to reduce the amount of broth and have it more stew like.
• If you used the quick soak method for the beans, it will need to cook slightly longer, about an hour.