Easy Pumpkin Beans

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I’ve been seriously time poor lately. I started a new job back in February and after almost 8 years in my previous position, starting in a new role that is extremely demanding has taken up all of my time and brain space. Dealing with a serious health crisis on top of that has been a real challenge but we’ve made our way through as best we can and it now feels like I’m coming out the other side of it all. Work is starting to make sense, life is starting to feel less like a cruel practical joke and, most importantly, I can feel a rhythm returning that I am starting to feel comfortable with. I’ve never been one to stick to a routine, Wednesday night is not (nor will it ever be) ‘taco night’ at our place and the only thing I know I will do for certain on a Sunday is go to bed far too late and wake up tired in the morning. In moments such as these routines are what holds us together, I realise, but I’ve never been a particularly practical person.

Pumpkin beans on toast by she cooks, she gardens

 

 

Gratuitous Max photo - he also hates the colder weather.

Gratuitous Max photo – he also hates the colder weather.

Late one Wednesday night I scratched around the kitchen looking for something to make for dinner (am I the only person who does this?). I found a bunch of ingredients and sort of cobbled them together in an ad hoc fashion. I found a pumpkin that had been hidden up the back of the pantry for a while, a lonely potato and a bag of frozen pre-cooked beans I’d cooked at some point in the past in a flurry of forward planning (it doesn’t happen often). I cut the veggies up and roasted them with lashings of garlic and rosemary and simmered off a couple of cans of diced tomato while I put my trackies on and got comfortable. Then, when everything was done, we served this meal on a piece of rye toast with toasted haloumi on top. And it was great. Seriously delicious. And the best bit? There were leftovers which I enjoyed again for lunch over the next few days.

5.0 from 1 reviews
Easy Pumpkin Beans
 
Prep time
Cook time
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A simple pot of beans made using pantry staples that are healthy, hearty and delicious.
Author:
Recipe type: Dinner
Cuisine: Vegetarian
Serves: 6
Ingredients
  • 1 tbspn rice bran oil
  • 1 tspn minced garlic
  • 1 tspn fresh rosemary, finely chopped
  • 1 butternut pumpkin, peeled and cut into cubes (seeds removed)
  • 1 large potato, peeled and cut into cubes
  • 1 cup pre-cooked borlotti beans (canned are fine!)
  • 2 cans diced tomato
  • 1 tspn cumin seeds, lightly toasted and ground in a mortar and pestle
  • ½ tspn smoked paprika
  • 1 tspn of sriracha (or other hot sauce, more if you prefer more heat) *optional
  • a handful of fresh coriander, roughly chopped
  • salt & pepper to taste
Method
  1. Heat the oven to 200 degrees centigrade.
  2. In a large roasting pan add the pumpkin, potato, rice bran oil, garlic and rosemary and combine well.
  3. Season with salt and pepper and pop into the oven to roast until golden (about 30 minutes, the smaller you cut the veg, the faster it will cook!).
  4. Meanwhile in a medium-sized saucepan add the tomato, cumin and paprika.
  5. Bring to a boil and then simmer over a low heat for about 25 minutes with the lid off, stirring every now and then.
  6. Add the borlotti beans to the tomato mixture and stir well, continue cooking until the veg is ready (about 5-10 minutes).
  7. Remove the veg from the oven and combine with the tomato mixture and coriander in a large bowl.
  8. Season to taste.
  9. Serve on a piece of toast with grilled haloumi (or spicy tempeh) and a drizzle of lime juice.
 

8 Comments

  • Miss Piggy says:

    I know how you feel – I think nearly every office drone in the world feels like we do. I’m not a natural cook so I REALLY need to plan what I’m making each week. To make it even easier I’ve just written myself a list of recipes that are high rotation so I can just refer to it and think “oh, I’ll cook that and that and that this week”. I also bought a GREAT cookbook called “5 ingredients, 10 minutes”. It’s wonderful.

  • Wow, Max is certainly a striking cat, isn’t he? What a beautiful boy. Love the use of pumpkin with beans. It sounds delicous

  • As dull as it sounds (and as much as my friends make fun of me) menu planning is my saviour. I do it once a week so I can shop for all the ingredients I need for the following week. I plan meals according to the time I will be home, so now it is getting cooler the slow cooker and soup are getting a look in. I also was just thinking today that I need to stock up a few things in the freezer. It all sounds a bit anal I know but the relief each day knowing what I am cooking for dinner is so very worth it.

  • Gorgeous recipe, Erin. If this is what you can do without even trying I wanna eat at your house every night of the week xx

  • i know how you feel. unfortunately i AM a routine person which just makes the endless-cycle feeling worse, because it’s my own doing! the way i get around the cooking every week night after work thing is do big cook ups on the weekend, so i’m set for work lunches and maybe some dinners, but usually my weeknight meals are very simple affairs (and lilke miss piggy, i have easy high rotation things i can cook with my eyes close – i experiment more on the weekends when i have time). you’ll find something that works for you!

  • I know what you mean when life becomes a bit of a whirlwind. I am glad you are getting through your health crisis too. This dish is a perfect weeknight meal since I am trying to eat healthier food these days. Hope you are well Erin!

  • I have three butternut pumpkins in my fridge at the moment, this is perfect!