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.
The jerk seasoning, salt and pepper, bouillon, and port wine were not local ingredients.
- 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
- 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
- Add the pre-cooked pinto beans, pumpkin, water, jerk seasoning, wine and hot pepper to an oiled crock.
- Cook on low heat for 6 to 8 hours.
- If there are any chunks of pumpkin that haven't 'melted' into the stew mash them with a fork.
- Add the kale and cook until tender (about 40 minutes).
- Add salt and pepper to taste and add more chili or jerk seasoning if needed.
- Serve over cornbread for a hearty winter meal.