Solstice Bean Stew (Dark Days Week 4)

Solstice Bean Stew (Dark Days Week 4)

I brought these beans to a Festivus party this year and they were actually well received. I thought beans and kale might not go over so well on the meaty buffet. Luckily I was wrong. No one knows there is pumpkin in this because the pumpkin actually breaks down into the sauce!

This is also my dark days meal for last week. The pintos were bought dry at the Raleigh farmers market and they said they were grown locally. The pumpkin was from the Durham farmers market and was also a Halloween decoration earlier in the year. I also got the kale and the dried hot pepper blend from the Durham market.

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The jerk seasoning, salt and pepper, bouillon, and port wine were not local ingredients.

Solstice Bean Stew
soy-free, gluten-free
  • 3 cups cooked pinto beans (or 2 - 14.5 ounce cans)
  • 2 to 3 cups pumpkin, peeled and cut into cubes
  • 1 cup water
  • 1 tablespoon chick'n bouillon
  • 1 teaspoon jerk seasoning
  • 1 tablespoon port wine
  • crushed hot pepper or cayenne, to taste
  • 2 cups kale (or other greens), stems removed and chopped small
  • salt and pepper, to taste
  1. The night before: Peel pumpkin then cut in half and remove seeds. You can clean up the seeds and toast for snacking or garnish. Chop the pumpkin into
In the morning:
  1. Add the pre-cooked pinto beans, pumpkin, water, jerk seasoning, wine and hot pepper to an oiled crock.
  2. Cook on low heat for 6 to 8 hours.
40 minutes before serving:
  1. If there are any chunks of pumpkin that haven't 'melted' into the stew mash them with a fork.
  2. Add the kale and cook until tender (about 40 minutes).
  3. Add salt and pepper to taste and add more chili or jerk seasoning if needed.
  4. Serve over cornbread for a hearty winter meal.



  1. says

    Yum! This sounds delicious. We haven’t been eating as much beans as we usually do this last year, because we are on the GAPS diet, but I sure do miss them. We should be able to start adding them back into our diet soon so I will keep this dish in mind. Sounds like comfort food to me :)

  2. says

    I just love beans. And I just love beans in the slow cooker!
    Doing the Dark Days Challenge is really a Challenge lately isn’t it?
    I’ve been doing it unofficially (I didn’t see about it until after the sign up time) but it’s been fun trying to find things that fit the category. This past week, I had to do mostly organic, and not worry as much about local. I just couldn’t find enough.
    I just posted a Low Fat Hummus, and I plan to post an Acorn Squash with Apple Pear from the slow cooker tomorrow (it’s cooking now.)
    I’m so glad I saw the Dark Days challenge on your site, it has really encouraged me to look outside the box with my cooking.

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