Trinidadian Black-Eyed Pea and Pumpkin Stew
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Ingredients
- 800 g tinned black-eyed beans
- 400 g pumpkin, peeled and cubed
- 400 ml coconut milk
- 1 onion
- 2 garlic cloves
- 3 fresh thyme sprigs
- 1 scotch bonnet chilli
Nutrition (per serving)
- Calories
- 448 kcal
- Protein
- 17.1 g
- Carbohydrate
- 41.5 g
- of which sugars
- 9 g
- Fat
- 21.2 g
- of which saturates
- 17.8 g
- Fibre
- 13.3 g
- Salt
- 1.29 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced onion and crushed garlic in a little oil for 5 minutes until softened.
- 2
Add the pumpkin, coconut milk, thyme sprigs and the whole scotch bonnet chilli, and simmer for 15 minutes until the pumpkin is tender.
- 3
Stir in the black-eyed beans and simmer for a further 5-8 minutes until hot through.
- 4
Lift out the scotch bonnet and thyme sprigs.
- 5
Serve the stew hot, with rice if you like.
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