Savory Pumpkin And Black Bean Stew Recipe

About this recipe

This hearty and flavorful stew combines tender pumpkin, protein-rich black beans, and a medley of spices for a satisfying kosher dinner. Perfect for those seeking a comforting and nutritious meal.

Ingredients

• - Old India Coriander Leaves
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 50G Pepper Black Ground BWFO
• - Jalpur Crushed Red Chilli Pepper Flakes
• 160 G Jabsons Roasted Peanut Classic Salted 160gm
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Red Sweet Potato
• 400G Epicure Organic Red Kidney Beans
• - Tata Salt

Instructions

1. Preheat the broiler to high heat.
2. Place the extra lean ground beef on a broiler-safe rack set over a pan, about 4 inches from the heat source. Broil for 10 minutes, turning once halfway through. Remove from the broiler and set aside.
3. In a large pot, heat 1 tablespoon of cooking oil over medium heat. Add 2 cups of diced onion and sauté for 5 minutes, stirring occasionally, until tender and translucent.
4. Add 2 cups of vegetable broth, the broiled beef, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, partially covered, until the beef is tender.
5. Stir in 3 cups of diced sweet potato, 8 ounces of cooked kidney beans, and 1 teaspoon of salt. Cook for an additional 10 minutes, or until the sweet potato is tender.
6. In a small nonstick skillet, toast 1 ounce of peanuts over medium heat for about 2 minutes, shaking the pan frequently to prevent burning.
7. Pour the stew into a serving bowl. Sprinkle the toasted peanuts and 1 tablespoon of chopped fresh coriander over the top before serving.