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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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