Pumpkin with Black Beans

Submitted by picaress

Makes 6 servings

High in dietary fiber, manganese, magnesium, potassium, thiamin; very high in vitamin A. "Must Pumpkin Always Be Pie?" Adapted from The Vegetarian Resource Group, http://www.vrg.org/recipes/vjpumpkin.htm

Ingredients

1	teaspoon vegetable oil
1	small onion, chopped
2	cloves garlic, minced
1	cup pumpkin, peeled and cut into 1/2-inch cubes
1/4	cup vegetable broth
2	cups cooked black beans or equivalent, canned
1/2	teaspoon salt
1/2	teaspoon cumin
1/2	teaspoon thyme
3	green onions, sliced

Directions

In a large non-stick frying pan, heat oil. Add onion, garlic, and pumpkin and sauté until the onion is softened.
Add the broth (and 1/4 cup sherry, if desired); simmer until the pumpkin is tender when pierced with a fork, about 8 minutes.
Add the beans, salt, cumin, and thyme; continue to simmer until the beans are heated through.
Garnish with green onions.
Total Calories Per Serving: 175; Fat: 2 grams

Categories

Side Dish

Serving Size 137.2g

Amount Per Serving

Calories

252

Calories from Fat

% Daily Value^*

Total Fat

1.9g

Saturated Fat

0.4g

Cholesterol