Hearty pumpkin kale and bean stew

    (30)
    1 hour 10 min

    This stew will be welcomed on those cold winter nights. It's made with pumpkin, black beans, tomatoes, kale and ham. Serve with a piece of buttered bread for a substantial meal.


    27 people made this

    Ingredients
    Serves: 10 

    • 2 tablespoons extra-virgin olive oil
    • 2 onions, diced
    • 5 cloves garlic, finely chopped
    • 1 small sugar pumpkin, peeled, seeded, cut into 1cm cubes
    • 1 litre beef stock
    • 1 (400g) tin chopped tomatoes, undrained
    • 1/2 teaspoon salt
    • 1 teaspoon ground black pepper
    • 250g kale, chopped
    • 450g ham, cubed
    • 1 (410g) tin black beans, rinsed and drained
    • 2 tablespoons sherry vinegar
    • 1 tablespoon thinly sliced sorrel

    Method
    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Heat olive oil over medium heat in a stock pot. Cook onion until it begins to soften, about 5 minutes. Add garlic and cubed pumpkin and cook for another 5 minutes. Stir in the beef stock, tomatoes, salt and pepper. Bring to the boil, then turn heat to low and simmer until vegetables are tender, about 15 minutes.
    2. While stew is simmering, bring a pot of salted water to the boil. Add the kale and simmer until softened, about 3 minutes. Drain into a colander.
    3. After stew has cooked for 15 minutes, add the kale, ham and black beans; simmer for another 5 minutes. Stir in the sherry vinegar and sorrel; remove pot from the heat.

    Sorrel

    If unavailable, substitute in spinach and lemon zest or wild rocket.

    Sugar pumpkins

    Are smaller versions of the orange pumpkins you see around Halloween. They are sweeter and have more flavour. Don't use the larger ones, as they are grown to make jack-o-lanterns and have no flavour. If unavailable, use butternut squash.

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    Reviews & ratings
    Average global rating:
    (30)

    Reviews in English (22)

    by
    18

    Excellent, filling supper. I didn't have enough black beans, so I added some navy beans and a can of chick peas. I buy dry beans, so when I cooked them, I tossed in a few chopped cloves of garlic (gets the blood flowin!) left out the ham, vinegar and sorrel and it still turned out GREAT! Also substituted veggie stock for beef and butternut squash for pumpkin. great flavor combo.  -  12 Sep 2010  (Review from Allrecipes US | Canada)

    by
    18

    I made some substitutions - 2 pkg. frozen squash instead of the pumpkin (much quicker and easier), and spinach instead of kale. Loved the flavor!  -  09 Sep 2010  (Review from Allrecipes US | Canada)

    by
    14

    OMG! This soup is soooo good! I took it to a pot luck and everyone loved it. Even my 3 year old liked it. My husband says it will be something he looks forward to every fall. I used fire roasted tomatoes because that's all I had but if anything I think that made the soup tastier.  -  01 Nov 2010  (Review from Allrecipes US | Canada)

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