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  • Serves 6-8
  • Serving size: ⅙ of recipe
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Anasazi beans are similar to pinto beans but have a richer flavor. They are considered an heirloom bean and are not readily available in grocery stores. If you can’t find them, use pinto beans instead.

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By Del Sroufe,

Ingredients

  • 1 large yellow onion, peeled and diced
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons cumin seeds, toasted and ground
  • 2 tablespoons tomato paste
  • 1 small pumpkin (about 1 pound), peeled, seeded, and cut into 1-inch cubes
  • 4 cups cooked Anasazi beans, or two 15-ounce cans, drained and rinsed
  • 6 cups Vegetable Stock or low-sodium vegetable stock
  • Salt and freshly ground black pepper to taste
  • 6 green onions (white and green parts), thinly sliced

Instructions

  • Place the onion, carrot, and celery in a large saucepan and sauté over medium heat for 10 minutes.
  • Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
  • Add the garlic and cook for another minute.
  • Add the cumin, tomato paste, pumpkin, beans, and vegetable stock and bring to a boil over high heat.
  • Reduce the heat to medium and cook, covered, for 25 minutes, or until the pumpkin is tender.
  • Season with salt and pepper, and serve garnished with the green onion.
Nutritional Information:

Per serving (⅙ of recipe): 269 calories, 51.5 g carbohydrates, 16 g protein, 0.8 g total fat, 0 g saturated fat, 0 g cholesterol, 171 mg sodium, 15.5 g fiber, 7.8 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives - The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.
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