I love the tiled mosaic picture option on WordPress, I might be super late to the party on this because I haven’t blogged in months but better late than never right? Right. Also thanks Louis for trying to help me with picture props, you’re a pal! ❤
So yes, I went there. Pumpkin already. Or maybe I’m late to this again? I don’t want to wait until October to get orangey with my alliteration. Plus last weekend we bought about 10 different types of squash so I guess we need to get this baby rolling. I can’t complain though – finally, crisp winds are blowing, I actually wore full length pyjamas to bed this weekend and just got up mid-typing to close the windows. I feel the seasonal change coming and couldn’t be happier. (I can also postpone the leg wax for another week, winning on all fronts).
The ingredients in this stew are only pumpkin and white beans (OK and onions and garlic but that’s a given). I was planning on mixing some bacon bits but I forgot to add them to the shopping list and in the end I didn’t really care. I knew this would taste bombastic without them and guess what, I was right. Concerning the beans, I’m a soak-for-24hrs kind of gal. I have absolutely no problem with using canned beans/lentils etc, it’s just I hate the slimy preserved brine they come in. Even after washing it off, I find the beans have too much of a mushy texture for my liking so I prefer to use the soaking method. Obviously this means planning the meal one day in advance but it’s worth it.
A seperate note on the spices used: I’m a huge fan of the Apples Under my Bed blog by Heidi, and a long time ago I was reading a recipe for a tomato sauce where she swears by adding a star anise. So I tried it and and became hooked. I wouldn’t necessarily use it for pasta sauce, but in this kinda of hearty, wintery recipe I think it is essential. Just one star anise with all the rest adds enormous amounts of flavour, really worth a try!
Ingredients Prep. time (excl. soaking time – 30mins) Cooking time – 2hrs
2 cups of dried white beans, soaked in water for 24hrs.
500g sugar pumpkin, peeled and diced
1 small onion, diced
5-6 garlic cloves, chopped
1 star anise*, 1 cinnamon stick* (about 5cm long), 3 bay leaves*, 2 long pepper sticks,* salt, pepper, 2 tbsp olive oil, 2 tsp paprika
*to be removed before eating
1. Soak the beans for 24hrs in cold water (leave an inch of water above the beans, they will expand). Once ready to use, dispose of the water, put the beans in a saucepan with fresh water and boil for 15m. This is to evacuate any toxins in the beans!
2. Drain the beans a second time and put in an oven-proof dish, preferably with a lid. If like me, life somehow didn’t equip you with a Dutch oven, cover your dish with tin foil. Again add enough water to cover the beans + 1 inch above, add salt & pepper and leave in the oven for 50mins at 180°C.
3. Meanwhile, peel the pumpkin and chop into inch-sized pieces. Chop the onion and garlic, add to the pumpkin in a bowl. Mix with olive oil, salt, pepper and paprika. When the beans are done, remove from the oven and add the pumpkin mixture to the dish, as well as the passata and the spices. This might make your dish veeery full so be careful putting it back in the oven (tin foil removed this time.) Leave to cook for a further 50mins.
4. Once it’s done, you’ll have a warming thick stew that is absolutely packed with flavour. Eat with crusty bread, a glass of red and enjoy in front of a film. These quantites will leave you with plenty to serve at least 5 people, otherwise you’ll have enough for left-over lunches and dinners. We love making life easier for ourselves right?