Cutting the onion
Peel, halve and cut the onion into strips. Wash the potatoes, peel and halve them and cut them into cubes. Peel the garlic, cut and chop it finely.
One pot Pumpkin-stew with beans
100g
Styrian beetle beans
100g
potatoes
120g
pumpkin
50
onions
2
cloves of garlic
60
sweet peppers
50ml
red wine
200ml
vegetable broth
½ teaspoon
of salt
1 pinch
of chili powder
2 pinches
of pepper
20g
pumpkin seeds
1 tablespoon of
oil
1 twig
parsley
100g
1 serving
energy
155 kJ
17535 kJ
37 kcal
4187 kcal
fat
0.6 g
69 g
saturated_fat
0.1 g
13 g
carbs
6.1 g
691 g
sugars
5.9 g
666 g
protein
1.3 g
154 g
salt
0 g
3.2 g
One pot Pumpkin-stew with beans
description & times
This stew is spicy vegan dish. The red pepper in combination with the pumpkin provides fruity note. The Styrian beetle bean and the pumpkin are typical for Styria - a state of Austria. You can prepare this stew very well, because it tastes also warmed up and it can also be frozen easily.
Cutting the pumkin
Cut the pumpkin into thick slices and afterwards into large cubes.
Quenching with wine
Heat the oil in a pan and sauté the onion together with the potatoes. Add the paprika powder and stir. Quench out the mixture with wine. Add the beetle beans and allow the wine to evaporate nearly completely.
Adding the vegetables
Add paprika powder and tomato paste, stir well, deglaze with vegetable stock or water. Add the pumpkin and beans, season, bring to the boil, reduce the temperature and simmer until the potatoes are al dente.
Add the peppers
Cut the peppers into cubes, add to the chili and leave to stand for a few more minutes. Heat the pan and briefly roast the pumpkin seeds. Pluck the parsley and chop roughly.
Pumpkin-stew with Styrian beetle beans
Serve the stew on pre-heated plates. It goes perfect with dark bread. Have the sweet peppers, remove the core casing, ut them into strips and afterwards into large cubes.
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