Pumpkin Succotash With Dried Beans, Tomatoes And Spicy Shrimp

• 1/4 cup dried black beans, soaked overnight and drained
• 1/4 cup dried kidney beans, soaked overnight and drained
• 1/4 cup dried pinto beans, soaked overnight and drained
• 1/2 cup dried lima beans, soaked overnight and drained
• 1/2 cup pureed tomatoes, strained
• 1 small pumpkin, peeled, seeded and diced
• 1 cup chicken broth, homemade or low-sodium canned
• 2 tablespoons minced marjoram
• 1/2 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/4 teaspoon red chili flakes
• 1 teaspoon canola oil
• 1 pound shrimp
• 1 cup fresh coriander leaves

1. Combine the beans, pureed tomatoes, pumpkin, chicken broth and marjoram in a large saucepan.
2. Cook over medium heat, stirring frequently, until the beans are tender, about 45 minutes.
3. Season with the salt and pepper.
4. Meanwhile, combine the chili flakes and oil in a large cast-iron skillet.
5. Heat until almost smoking.
6. Add the shrimp.
7. Saute over high heat until cooked through, about 5 minutes.
8. Stir the shrimp in the simmering stew.
9. Divide among 4 bowls.
10. Garnish with the coriander.
11. Serve immediately.

black beans, kidney beans, pinto beans, beans, tomatoes, pumpkin, chicken broth, marjoram, salt, freshly ground pepper, red chili flakes, canola oil, shrimp, fresh coriander leaves

Taken from cooking.nytimes.com/recipes/497 (may not work)