No one will suspect there is pumpkin in this because the pumpkin actually breaks down and makes a nice sauce. Also, by chopping the greens small, you cut down on cooking time and might be able to tempt your picky eater into
trying this wonderful winter stew.

YIELD: 4 servings

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 30 to 40 minutes for stove top, 6 to 8 hours for slow cooker

INGREDIENTS

• 3 cups (513 g) cooked pinto beans or 2 cans (15 ounces, or 425 g each), rinsed and drained
• 3 cups (348 g) peeled and cubed pumpkin
• 1 cup (235 ml) water
• 1 veggie bouillon cube
• 1 teaspoon jerk seasoning
• 1 tablespoon (15 ml) red or port wine
• Red pepper flakes or cayenne pepper, to taste
• 2 cups (134 g) chopped kale or other greens, stems removed
• Salt and pepper, to taste

INSTRUCTIONS

STOVE-TOP DIRECTIONS:

1. To a large soup pot, add the pinto beans, pumpkin, water, bouillon, jerk seasoning, wine, and red pepper flakes.
2. Cook, covered, over medium heat until the pumpkin begins to break down and it almost looks like it was never there.
3. Add more water as needed during this time. It should take about 20 to 30 minutes.
4. Once the pumpkin is cooked down, add the kale and cook, uncovered, until the kale turns bright green or is cooked as you like it.
5. Taste and add salt and pepper. Also adjust the hot pepper or jerk seasoning if needed.
6. Serve over cornbread for a hearty winter meal.

SLOW COOKER DIRECTIONS:

1. Add the pinto beans, pumpkin, water, bouillon, jerk seasoning, wine, and red pepper flakes to an oiled crock.
2. Cook on low for 6 to 8 hours.
3. Thirty minutes before serving: If there are any chunks of pumpkin that haven’t melted into the stew, mash them with a fork.
4. Add the kale and cook until tender, about 40 minutes.
5. Add salt and pepper to taste and add more pepper or jerk seasoning if needed.

PER 2-CUP (475 ML) SERVING:

• 221.6 calories; 0.8 g total fat; 0.2 g saturated fat; 11.4 g protein; 44.1 g carbohydrate; 12.6 g dietary fiber; 0 mg cholesterol.