Black Bean And Pumpkin Pepper Stew Recipe

• 1 lb Red kuri pumpkin, cooked
• 1 sm White onion (one-third c.), minced
• 2 x Green onions, minced
• 1 x Clove garlic, chopped
• 1 tsp Vegetable oil
• 1/4 c. Minced red bell pepper
• 1 1/2 c. Shredded cabbage
• 1/4 c. Diced roasted jalapeno peppers
• 1 c. Vegetable broth, from base
• 1 tsp Grnd ancho chilies, mixed with
• 1/4 tsp Extra virgin olive oil Cocoa pwdr Cinnamon Cayenne Cumin Black pepper Oregano
• 1 c. Cooked black beans, liquid removed and rinsed
• 1 Tbsp. Chipotle pepper with adobo sauce, chopped
• 1 Tbsp. Soft bread crumbs, mixed with
• 1 tsp Fresh lime juice, as thickener
• 2 Tbsp. Minced fresh cilantro
• 3 c. Cooked white rice
• 2 c. Fruit salsa

1. Cook wedges of squash till crisp tender (around 5 mins Microwave on High).
2. Let stand to cold and cook a little more.
3. Pare, and cut into 1-inch chunks.
4. In a wok or possibly large sauce pan, soften the onions with garlic in the oil over medium heat (5 to 7 mins).
5. Add in red pepper, cabbage, and jalapenos and saute/fry till crisp tender (4 to 5 mins).
6. Add in the broth and ancho paste (chili pwdr and oil).
7. Add in pinches of cocoa pwdr, cinnamon, cayenne, cumin, black pepper, and oregano; simmer 2 mins and adjust to taste.
8. Add in the beans and the squash and simmer; adding water as needed to maintain a thin gravy.
9. Add in the chipotle.
10. Stir in the moistened bread crumbs and cook till noticeably thickener.
11. Then add in the fresh cilantro and heat through.
12. Serve on cooked white rice.
13. VARY: Use a bottle chipotle sauce like Troy's instead of canned chipotle adobo.

red kuri pumpkin, white onion, green onions, clove garlic, vegetable oil, red bell pepper, cabbage, jalapeno peppers, vegetable broth, ancho chilies, olive oil, black beans, pepper, bread crumbs, lime juice, fresh cilantro, white rice, fruit salsa

Taken from cookeatshare.com/recipes/black-bean-and-pumpkin-pepper-stew-85189 (may not work)