Hearty Pumpkin and Black Bean Casserole Recipe
Prep Time:
5 minutes
Cook Time:
1 hour, 5 minutes
Servings:
4 Servings
Ingredients
  • 3 tablespoons olive oil, divided
  • 1 (2-pound) pumpkin, peeled and chopped
  • 2 medium-sized red onions, sliced
  • 3 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 (14-ounce) can chopped tomatoes
  • 1 (14-ounce) can black beans, drained
  • 2 cups kale, roughly chopped
  • 2 ½ cups vegetable stock
  • Salt and pepper, to taste
Directions
  1. Preheat the oven to 350 F.
  2. Heat a large casserole dish to medium heat on the stove top, and add 2 tablespoons of olive oil and the peeled chopped pumpkin.
  3. Fry the pumpkin for 6 to 8 minutes to bring out its flavor, and then remove it from the casserole dish and set to one side.
  4. Add the remaining tablespoon of olive oil and the sliced red onions to the casserole dish, keeping the heat to medium.
  5. Fry the onions for 5 to 6 minutes until softened.
  6. Add the crushed garlic, the cumin, paprika, and thyme to the pan, and cook for 1 minute.
  7. Add the can of tomatoes to the pan and stir them in.
  8. Return the pumpkin to the pan along with the black beans, the kale, and the stock.
  9. Place a lid onto the casserole dish and set it in the oven to cook for 45 minutes, or until the pumpkin is soft when pierced with a knife.
  10. Serve hot from the oven, over rice if desired.