Roasted Pumpkin on Bean Rice

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 rest.

2. 2.

   Peel the onion and finely dice it.

3. 3.

   Heat 2 tbsp oil in a pot. Sauté onion cubes over medium heat until translucent. Add broth, beans, cover, simmer on low for about 30 minutes. Add rice and tomato paste, continue cooking for another 30 minutes; add more broth if needed.

4. 4.

   Meanwhile wash pumpkin, halve, clean, seed, and cut into wedges. Place wedges on parchment-lined tray, brush with remaining oil, season with salt and pepper, bake in preheated oven at 200 °C (180 °C fan) for about 30 minutes.

5. 5.

   Wash tarragon and pat dry. Toast pumpkin seeds in a dry pan until fragrant, remove and cool.

6. 6.

   Dice tomatoes, quarter, seed, and finely dice. Mix with bean rice, season with salt and chili powder. Divide onto four plates, arrange roasted pumpkin on top, drizzle with balsamic vinegar, sprinkle pumpkin seeds, and garnish with tarragon.