3 T olive oil
1 c purple onion, quartered and sliced
5 c pie pumpkin, large dice
3 lb. cooked beans
2 tsp coriander
2 tsp tarragon
cracked black pepper
Wash and quarter 1 – 2 small pie pumpkins. Scrape the seeds and stringy portion of the pulp from the inside, leaving the firm pulp and skin intact, then dice.
Sauté the onion and pumpkin pieces in the olive oil until the onions and pumpkin skin are caramelized. Set aside.
In another pan heat the beans, coriander and tarragon with 3 – 4 cups of water and simmer 5 – 10 minutes. Add the pumpkin and onions and simmer about 15 minutes until pumpkin is fully cooked but still firm. Add salt and cracked black pepper to taste. Serve warm.
Notes and Instructions
Recipe and photo credit: Georgia Reader