- 1½ cups black beans cooked in water with pimento seeds, salt and thyme
- ¾ cup pumpkin peeled and cut into small cubes
- ½ cup water
- 1 tablespoon curry powder
- 1½ tablespoons Coconut oil
- ½ medium Red Sweet Pepper strips
- 1 medium onion minced
- 4 cloves garlic minced
- ¼ teaspoon of Scotch Bonnet Pepper
- ½ teaspoon ginger grated
- ¼ teaspoon of salt
- ½ teaspoon Thyme fresh leaves (optional)
- 1 teaspoon pimento seeds optional in cheesecloth
Heat the coconut oil in a large pan then add the curry powder and stir for a few seconds until evenly distributed in the oil.
Add the onion and garlic and sauté the onion and garlic until they have softened, then add the thyme, garlic and scotch bonnet pepper.
Add the black beans and stir so that they are fully incorporated into the oil, then add ¼ cup of the water and cover. Allow the stew to come together for 2 minutes.
Add the pumpkin and stir to fully incorporate all the ingredients and then bring the stew to a boil, then reduce the heat to a simmer.
Add the sweet peppers, (and the remaining ¼ cup of water if needed) then cover the pan and continue cooking until the pumpkin is tender.
Calories: 341kcal | Carbohydrates: 50g | Protein: 14g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 306mg | Potassium: 878mg | Fiber: 17g | Sugar: 7g | Vitamin A: 15304IU | Vitamin C: 50mg | Calcium: 110mg | Folate: 233µg | Iron: 5mg | Phosphorus: 258mg | Zinc: 2mg