Pumpkin and black bean stew with smoked paprika

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Peel the squash (or pumpkin), scoop out the seeds and cut it into 2.5 cm chunks. Drain and rinse the black beans. Finely chop the onion, crush the garlic and roughly chop the coriander.
2. Put the squash, black beans, onion and garlic in the slow cooker. Add the chopped tomatoes, smoked paprika, cumin, chilli flakes and 50 ml of water, then stir well.
3. Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours, until the squash is tender and the sauce is thick.
4. About 30 minutes before you want to eat, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
5. Squeeze in the juice of the lime, stir in most of the coriander and season with salt and black pepper.
6. Spoon the stew over the rice and top with the remaining coriander.

Tip Pumpkin works in place of squash. Add the lime juice at the end, bit by bit, as slow cooking dulls its sharpness.

Photo made with AI.

From Nosha · nosha.app