In a blender or food processor, puree beans and tomatoes together, in several batches if needed. In a large stockpot, melt butter on medium heat. Add onions, garlic, salt, pepper and cumin. Cook 6 minutes, or until the onions are soft and caramelized. Stir in beans and tomato puree. Add broth and pumpkin. Mix well. Simmer for 30 minutes.
This recipe, adapted from "Three Rivers Renaissance Cookbook IV," combines the heartiness of black beans and the rich nutrition of pumpkin, which is high in calcium, vitamin A and potassium. Serve it with a dollop of sour cream or a dusting of grated Manchego or Asiago cheese, along with hot corn bread and a green salad.
The puree of beans and tomato is very thick. I added a cup of hot water near the end of cooking and was a great consistency.
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|Serving Size: 1 Serving (261g)|
|Recipe Makes: 13 Servings|
|Calories from Fat: 16 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 2.3mg||1 %|
|Sodium 191.6mg||7 %|
|Potassium 593mg||16 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 24.6g|
|Protein 10.9g||16 %|
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Calories per serving: 202
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