Stewed Beans with Fresh Pumpkin

A hearty, comforting side dish perfect for cold days.

What You Need To Make This Recipe

Start Picking, Produce, Herbs Cilantro $2.99
Start Picking, Produce, Vegetables Red Bell Pepper $1.79
Start Picking, Pantry, Oils & Vinegars Extra Virgin Olive Oil $12.99
  • 15 min

    Step 1

    Heat the oil in a medium pot. Saute the onions and cook for 6 to 8 minutes over medium heat. Add the peppers and cook for another 4 to 5 minutes. Stir in the chopped garlic and cook for 1 to 2 minutes.

  • 5 min

    Step 2

    While that's cooking slice your fresh squash in half and scoop out the seeds. Reserve them for toasting later. Carve out the flesh from one half and dice into slightly larger than bite-size pieces. Add about 3/4 cup of the squash to the pot and store the rest in your refrigerator for another recipe.

  • 60 min

    Step 3

    Season the veggies with salt and pepper and give the ingredients a good stir. Add in the beans and tomato sauce and stir again. Pour in the stock and bring the pot to a boil. Add in the cilantro, stir, and cover the pot. Cook over low heat for about 45 minutes and stir about every 15 minutes.


  • Olive Oil
    2 Tbs
  • Onions
    1/2 cup diced
  • Red Pepper
    1/4 cup chopped
  • Garlic
    2 cloves chopped
  • White Beans
    1 16 oz. Can
  • Tomato Puree
    1 cup
  • Cilantro
    1/4 cup chopped
  • Vegetable Stock
    1 quart
  • Salt and Pepper
    To Taste
  • 1 butternut squash