Pumpkin and bean stew
Frank mother’s best recipe
© Denise Gorenc/Blueberry Food Studios
We throw everything in: vitamins, hearty sausage, fresh greens, herbs… love to eat with a spoon – and a dollop of sour cream on top.
6 servings
Served in 45 minutes plus waiting time
You need this
- 200 g celery
- 200 grams of leeks
- 150 grams of carrots
- 200 grams of onions
- 1 clove of garlic
- 300 grams of beans
- 500 g Hokkaido pumpkin
- 400 g Kabanossi or Mettenden
- 3 tablespoons oil
- 1 bunch of savory
- 4 tablespoons apple cider vinegar
- Salt
- pepper
- 2 tablespoons honey
- 1 1/2 l vegetable broth
- 4 sprigs of fresh thyme
- 200 g sour cream
- 1 bunch of watercress
Here’s how it works
- Wash the celery, clean, dethread and dice very finely. Wash the leek, finely chop the white and light green parts. Peel and finely dice the carrots, onions and garlic. cleaning beans. Wash and clean the pumpkin, scrape out the seeds with a spoon, cut the flesh into 2 cm cubes. Also cut the kabanossi into 2 cm pieces.
- Heat 2 tbsp oil in a large ovenproof saucepan. Add carrots and celery, sauté over medium heat for 5 minutes. Put the pumpkin, onions, garlic, leeks, beans and cabbage in the pot and sauté for 3 minutes. Wash the savory, pat dry.
- Preheat the oven (top/bottom heat: 200 degrees). Deglaze the vegetables with vinegar, season with salt, pepper and honey. Pour in the vegetable broth and bring to the boil. Add savory. Place the covered pot on the second rack from the bottom in the oven and cook the stew in it for 40 minutes.
- For the sour cream topping, pluck the thyme leaves from the sprigs and chop them finely. Heat the remaining oil in a coated pan, sauté the thyme for 3 minutes. Allow to cool, stir in the sour cream and season with salt and pepper. Cover and chill. Wash, trim and dry the watercress. Cover with a damp cloth and set aside.
- Serve the pumpkin and bean stew in deep plates. Garnish with a dollop of thyme sour cream and watercress and serve.
Frank’s insider tip
Coarse-grained smoked sausages such as Kabanossi or Mettenden are wonderful flavor carriers. Purely plant-based diced ham also works (e.g. from Billie Green): Fry just before serving and sprinkle over the plate.