Easy Pumpkin Beans
Prep time
Cook time
Total time
A simple pot of beans made using pantry staples that are healthy, hearty and delicious.
Recipe type: Dinner
Cuisine: Vegetarian
Serves: 6
  • 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
  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.
Recipe by she cooks, she gardens at http://shecooksshegardens.com/2013/04/easy-pumpkin-baked-beans/