Friday, 10 October 2014

Pumpkin and Bean Stew for Halloween

Here comes the “Pumpkin Festival”. We all are excited for Halloween. Isn’t it? Let’s start the preparation with a healthy kick. Whether you are throwing a fancy party to your friends or kids, a healthy recipe is always welcomed. Pinto beans serve as a great source of proteins. Infact, it is a good substitute for meat. Pumpkin is almost fat free and low in calories. It contains carotenoids that generate vitamin A. They are also rich in vitamins C, E and B complex. 
Pumpkins contain calcium and fibre too. But the advantage is that they are free from fat which is otherwise present in red meat. They are great for sodium-free diet. These beans are rich in vitamin B, thiamin, roboflavin and niacin. Apart from this, they are rich in fibre which is very helpful in controlling blood sugar levels. Pinto beans are used in meal courses such as bakes, appetizers, salads and even bread. I will be preparing Healthy Pumpkin and Bean Stew with Herbs.
Healthy Pumpkin and Bean Stew with Herbs
2 cups water,
1 sliced Onion,
2 teaspoons Salt,
2 Mexican Chillies,
4 chopped Tomatoes,
15 ounce Pinto Beans,
2 tablespoons Olive oil,
2 teaspoons ground Cumin
1 tablespoon minced Ginger,
5 cups cubed peeled Pumpkin,
2 tablespoons grated Parmesan Cheese/Vegan Cream Cheese (Optional).
Preparation Method:-
1. Preheat the broiler. Place Mexican chillies on a foil-lined baking sheet. Broil until blackened for 8 minutes, turning them with a tong. Steam the chillies, discarding stem and seeds.
2. Heat oil in a Dutch oven over medium heat. Add cumin, onion, ginger and Mexican chillies. Cook for 4 minutes. Add tomatoes and cook, stirring often, until the tomatoes are soft for 5 minutes.
3. Add water and pumpkin. Bring to a boil. Cover and simmer until the pumpkin is tender, about 30 minutes. Stir in par-boiled beans and cook until heated through. Stir in Parmesan/Vegan Cream Cheese and salt.
4. Serve hot with steamed rice or garlic bread!
Enjoy the Halloween Treat!

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