Pinto Beans with Pumpkin and Goat's Cheese
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Ingredients
- 500 g tinned pinto beans, drained
- 300 g pumpkin, peeled and cubed
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp sweet smoked paprika
- 300 ml vegetable stock
- 100 g soft goat's cheese
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 302 kcal
- Protein
- 14.4 g
- Carbohydrate
- 29.1 g
- of which sugars
- 5.9 g
- Fat
- 13.1 g
- of which saturates
- 4.8 g
- Fibre
- 8.7 g
- Salt
- 1.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and soften the onion and garlic for 6 minutes.
- 2
Stir in the smoked paprika, then add the pumpkin and vegetable stock. Bring to a simmer, cover and cook for 15 minutes until nearly tender.
- 3
Stir in the pinto beans and simmer, uncovered, for 8 minutes until the pumpkin is fully tender.
- 4
Season to taste, spoon into bowls and crumble the goat's cheese over the top to serve.
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