Brothy beans with pumpkin

Name: Brothy beans with pumpkin
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 2-3
Ingredients: 3 tbsp olive oil; 1 onion, sliced; 1 tsp cumin seeds; 2 garlic cloves, finely chopped; 1 red chilli, finely chopped; 1 tbsp pumpkin seeds, roughly chopped; 300ml vegetable stock; 250g pumpkin, deseeded and cut into 2cm chunks; 700g jar white beans (such as butter, haricot or cannellini); 100g cavolo nero, leaves shredded

Portion size: Serves 2-3
Hands-on time 15 min. Simmering time 15 min
Difficulty: easy

Emily Gussin

Food producer and sustainability lead, delicious.

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Brothy beans are comfort in a bowl. “This simple dinner showcases the sweet warmth of pumpkin, pairing it with creamy white beans and a pumpkin-seed chilli oil,” says delicious. food producer Emily Gussin.

This recipe is from Emily’s debut cookbook, Don’t Waste Your Pumpkin (Murdoch Books £8.99).

Got more pumpkin leftover from Halloween? Try this indulgent cheesy pumpkin toastie.

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Ingredients

3 tbsp olive oil
1 onion, sliced
1 tsp cumin seeds
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1 tbsp pumpkin seeds, roughly chopped
300ml vegetable stock
250g pumpkin, deseeded and cut into 2cm chunks
700g jar white beans (such as butter, haricot or cannellini)
100g cavolo nero, leaves shredded

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Method

Heat 1 tbsp of the oil in a medium saucepan over a low-medium heat. Add the onion, cumin seeds and a pinch of salt, then cook for about 12 minutes until soft and light golden.
Meanwhile, make a chilli oil. Put the remaining oil in a small frying pan over a low heat, then add the garlic, chilli and pumpkin seeds. Cook for 10 minutes to slowly release the flavours without burning the garlic. Remove from the heat and season with salt.
Once the onion is soft, add the stock and pumpkin, then simmer for 10= minutes. Tip in the beans and their liquid, then cook for 4 minutes. Stir in the cavolo nero and cook for 1-2 minutes until wilted. Season and serve topped with the chilli oil.
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