Hearty pumpkin kale and bean stew

    Hearty pumpkin kale and bean stew


    27 people made this

    About this recipe: 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.

    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

    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.


    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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