Black Beans with Pumpkin

As winter winds up and spring starts, I’m still trying to finish up my supply of hard squash. I love combining them with black beans with cinnamon and cumin, for a surprisingly summery taste, at least to my taste buds. The chipotle adds a hint of smoke and heat, while the citrus adds a bunch of brightness. In the end, you have a super cheap dish that’s packed with nutrition. Plus, since the beans and pumpkin are already cooked, it’s fast to prepare.

Black Beans with Pumpkin

  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tsp cumin seeds
  • ½ tsp ground cinnamon
  • 1 dried chipotle
  • 2 cups cooked black beans, reserve 1/2 cup cooking liquid OR 1 can, not drained
  • 2 cups cooked pumpkin or hard squash OR 1 can
  • salt to taste (shouldn’t be much, especially if you’re using canned beans)
  • lemon or lime juice

In a medium sauce pan, heat oil over medium heat. Add garlic, cumin, and cinnamon, and cook until the garlic is soft and the spices are fragrant, about 2 to 3 minutes. Add pumpkin, beans, and chipotle, stir to combine, and bring to a boil. Allow to simmer for about 10 minutes to 15 minutes. Serve over rice with a generous squeeze of lemon or lime. Serves 4.


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