Baked Pumpkin on Bean Rice for the Thermomix®

Ingredients

• 200 g dried black beans
• 1 onion
• 4 tbsp olive oil
• 800 ml vegetable broth
• 150 g round grain rice
• 40 g Tomato paste (2 tbsp)
• 800 g Hokkaido pumpkin (1 Hokkaido pumpkin)
• Salt
• Pepper
• 4 sprigs tarragon
• 20 g pumpkin seeds (2 tbsp)
• 2 Tomatoes
• chili powder
• 2 tbsp balsamic vinegar

Instructions

1. 1.

   Soak beans overnight or for 12 hours in water. Drain and let them drip dry.

2. 2.

   Roast the pumpkin seeds in the mixing bowl for 5 min at 120°C on left turn with gentle stir mode. Flip, let seeds and bowl cool. Wash tarragon, pat dry, and pluck leaves from stems.

3. 3.

   Peel onions and add to the mixing bowl with 2 tbsp oil. Pulse for 5 sec at level 5. Use the spatula to push everything down to the side of the bowl. Cook for 3 min at 120°C on level 1.

4. 4.

   Add broth, beans, and cook for 35 min at 100°C on left turn with gentle stir mode. Add tomato paste. Hang a steamer basket, weigh rice, stir once with the spatula so that the rice is wet. Cook for 30 min at 100°C on left turn with gentle stir mode; add more broth if needed.

5. 5.

   Meanwhile wash pumpkin, halve, clean, core, and cut into wedges. Place wedges on a parchment-lined tray, brush with remaining oil, season with salt and pepper, and bake in a preheated oven at 200°C (convection 180°C; gas: level 3) for about 30 minutes.

6. 6.

   Wash tomatoes, quarter them, remove seeds, and dice small. Mix with the bean rice and season with salt and chili. Divide onto four plates, arrange pumpkin wedges on top, drizzle with balsamic vinegar, sprinkle with pumpkin seeds, and garnish with tarragon.