Black Bean And Pumpkin Pepper Stew
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Black Bean And Pumpkin Pepper Stew
  Pumpkin    Pepper    Beans    Stews  
Last updated 6/12/2012 1:08:53 AM. Recipe ID 35580. Report a problem with this recipe.
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      Title: Black bean and pumpkin pepper stew
 Categories: None
      Yield: 4 Servings
      1 lb Red kuri pumpkin; cooked
      1 sm White onion (one-third cup);
      2    Green onions; chopped
      1    Clove garlic; minced
      1 ts Vegetable oil
    1/4 c  Chopped red bell pepper
  1 1/2 c  Shredded cabbage
    1/4 c  Diced roasted jalapeno
      1 c  Vegetable broth; from base
      1 ts Ground ancho chilies; mixed
    1/4 ts Olive oil
           Cocoa powder
           Black pepper
      1 c  Cooked black beans; drained
           -and rinsed
      1 tb Chipotle pepper with adobo
           -sauce, minced
      1 tb Soft bread crumbs; mixed
      1 ts Fresh lime juice; as
      2 tb Chopped fresh cilantro
      3 c  Cooked white rice
      2 c  Fruit salsa
  Cook wedges of squash until crisp tender (around 5 mins Microwave on
  High). Let stand to cool and cook a little more. Pare, and cut into
  1-inch chunks.
  In a wok or large sauce pan, soften the onions with garlic in the oil
  over medium heat (5 to 7 mins). Add red pepper, cabbage, and
  jalapenos and saute until crisp tender (4 to 5 mins). Add the broth
  and ancho paste (chili powder and oil). Add pinches of cocoa powder,
  cinnamon, cayenne, cumin, black pepper, and oregano; simmer 2 mins
  and adjust to taste. Add the beans and the squash and simmer; adding
  water as needed to maintain a thin gravy. Add the chipotle. Stir in
  the moistened bread crumbs and cook until noticeably thickener. Then
  add the fresh cilantro and heat through. Serve on cooked white rice.
  PER SERVING: 387 cals, 3.7 g fat (8.5% cff) Approx PER SERVING: 479
  cals, 3.8 g fat (6.9% cff) with a fruit relish.
  VARY: Use a bottle chipotle sauce like Troy's instead of canned
  chipotle adobo.

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Recipe ID 35580 (Apr 03, 2005)

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