Beans with corn and pumpkin

Summary

Yield
Servings
Sourceboxmaster
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Beans with corn and pumpkin

Ingredients

250 g
dried small beans (haricot, pinto or black beans, soaked)
 
overnight
2 T
Paprika
4 T
vegetable oil
2
onions (finely chopped)
2
green chillies (seeded and chopped)
250 g
sweetcorn kernels (fresh or frozen)
500 g
tomatoes (skinned and chopped)
1⁄2 t
dried oregano
500 g
Pumpkin (peeled and cubed, winter squash can also be used)

Instructions

Drain the beans, but keep the soaking liquid. Heat the oil in a large pan, add the paprika, stir and fry for a few seconds, add the onion. Cook slowly till soft. Add the beans and enough soaking liquid to cover. Simmer till beans are tender. Add the rest of the ingredients and simmer for about 15 mins or till the squash collapses and thickens the sauce. Season to taste and serve.