Pumpkin, Kale, and Black Bean Stew Popular Recipes
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| Pumpkin, Kale, and Black Bean Stew |
"This is a delicious stew loaded with pumpkin, black beans, ham and kale. Served with whole grain bread, it makes for an entire and hearty fall meal. Garnish with greater sliced sorrel, if favored."
Ingredients :
- 2 tablespoons greater-virgin olive oil
- 2 yellow onions, diced
- five cloves garlic, minced
- 1 small sugar pumpkin, peeled, seeded, cut into half of-inch cube
- 4 cups pork broth
- 1 (16 ounce) can diced tomatoes, undrained
- half teaspoon salt
- 1 teaspoon ground black pepper
- 1 bunch lacinato kale, stems removed, chopped
- 1 pound cubed cooked ham
- 1 (15 ounce) can black beans, rinsed and drained
- 2 tablespoons sherry vinegar
- 1 tablespoon thinly sliced sorrel
Instructions :
| Prep : 20M | Cook : 10M | Ready in : 1H10M |
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- Heat olive oil over medium heat in a soup pot. Cook onion till it begins to soften, approximately five mins. Add garlic and diced pumpkin and cook dinner for another five mins. Stir within the beef broth, tomatoes, salt and pepper. Bring to a boil, then turn heat to low and simmer till vegetables are soft, about 15 mins.
- While soup is simmering, deliver a pot of salted water to a boil. Add the kale and simmer till softened, approximately three mins. Drain right into a colander.
- After soup has cooked for 15 mins, add the kale, ham, and black beans; simmer for some other 5 minutes. Stir within the sherry vinegar and sorrel; put off pot from the heat.
Notes :
- Reynolds® Aluminum foil may be used to keep food wet, cook it flippantly, and make smooth-up easier.
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