October 11, 2016
South American pinto and pumpkin casserole
It's a third recipe I try from such good book. Definetely, I can recommend to try more recipe for those, who like vegetarian.
Serves 4 (I think 6)
4 cups skinned, seeded, and cubed pumpkin or butternut squash (1/2 inch cubes)
4 garlic gloves
4 cups vegetable stock
1 tablespoon olive oil
2 large onions, finely chopped,
2 large bell peppers, cored, seeded, and diced
2 teaspoons dried basil
1 cup frozen corn kernels
2 (15-oz each) cans pinto beans, drained
2-3 tablespoon lemon juice
salt and black pepper to taste
1 tablespoon finely chopped parsley for serving
warm bread to serve
For dairy-lovers, you can serve additionally with dollop of sour cream, yogurt or shredded feta cheese.
Put the cubes of pumpkin or squash into a large saucepan with garlic and stock. Bring to boil, then reduce the heat, cover and simmer for about 15 minutes, or until the pumpkin is tender. transfer the contents of the pan to a food processor and blend to a thin puree. (I used a stand-up mixer to mash contents inside the pan).
While the pumpkin is cooking, heat the olive oil in another large saucepan. Add onion, bell peppers, and dried basil, cover, and cook over gentle heat for 15 minutes, or until the vegetables are tender and slightly caramelized.
Add pumpkin puree to the vegetables in the pan, along with the corn kernels and pinto beans ( I love to drain liquid and rinse beans under cold water). Stir over gently heat until hot, then add lemon juice and salt and black pepper to taste.
Ladle into warmed bowls, sprinkle with parsley and serve with warm bread.
Recipe comes from "The best of Rose Elliot: The Ultimate Vegetarian Collection" book.