Pumpkin & sweet potatoes stew with white beans Recipe

Pumpkin & sweet potatoes stew with white beans


Seasoning blend:
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/4 tsp nutmeg
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground cinnamon
  • 1/8 tsp cardamom
  • 1/8 tsp ground cloves
  • ½ tsp mustard seeds

  • 2tsp of the seasoning blend above.
  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1-2 medium sweet potatoes, diced
  • 1/3 of a medium pumkin, diced
  • 1 apple, peeled and diced
  • 1 ½ cup cooked white beans (feel free to substitue with any kind of beans)
  • 1 ½ cup broth and additional water if needed
  • Salt

How to make Pumpkin & sweet potatoes stew with white beans

  1. If you are using dried white beans, soak them the night before and cook them as always. I used dried beans and reserved the cooking water and used it as the broth. If you are using canned beans, you can use a buillon cube instead (or your homemade stock).
  2. Heat the oil in a saucepan and add the spices. Cook on a low heat for a minute, until they become fragrant. Add the chopped onion and sauté for a couple of minutes more.
  3. Add the diced sweet potatoes and cook for 5 minutes on a medium heat. Add the pumpkin and apple. After a minute, add the beans, the broth (or water) and salt. Cook for 30-40 min on a very low heat, adding more water or salt if necessary.
  4. Serve it very hot, with ground almond and a drizzle of olive oil on top. 
** Posted on Tales of a spoon. Read the full post (recipe+story) here:

Question from the Chef

“Do you prefer summer or winter vegetables?”

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