Pumpkin Bean Stew

Ingredients

• 4 small acorn pumpkins
• 400 g Borlotti beans (1 can)
• 400 g kidney beans (1 can)
• 2 large potatoes (cooked, leftover)
• 1.5 red bell peppers
• 1 onion
• 2 tbsp oil
• 100 ml Vegetable broth
• 100 g crème fraîche
• 6 tbsp balsamic vinegar
• 1 tbsp Olive Oil
• 2 tbsp chopped parsley
• Salt
• Pepper
• lettuce for garnish

Instructions

1. 1.

   Wash the pumpkins, cut off a lid and scrape out the seeds and fibrous material. Peel the lid and dice the flesh. Place the pumpkin halves on a parchment-lined baking sheet, lightly salt, and bake in a preheated oven at 180°C for about 20-30 minutes; after 10-15 minutes cover with foil to prevent browning.

2. 2.

   Meanwhile peel and cube the potatoes. Strip and finely chop the onion. Heat oil in a pan and sauté the onions. Add the pumpkin cubes and pour in broth, simmering gently for about 8-10 minutes until tender. Wash the bell peppers, halve, seed, remove membranes, and dice. After 5 minutes add the pepper and potato cubes along with rinsed, drained beans to the pumpkin cubes. Mix all dressing ingredients together, pour over the hot vegetables, and stir in. Season with salt and pepper.

3. 3.

   Remove the pumpkins from the oven, plate on bowls garnished with lettuce, spoon in the vegetable salad, and serve immediately.