This is a family recipe, I hope you enjoy it!
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Pumpkin and Beans
Prep all ingredients.
Chop your veggies!
Saute the onions, garlic, hot pepper, and squash in 3 TBL or so of olive oil for 5 minutes, add tomatoes, thyme and liquid. Add 1/2 tsp of salt to start with, at the end you can adjust if you need more.
Cook until the squash is soft, but not complete mush.
Add the beans, parsley and extra salt, pepper and crushed red pepper to taste. The amount will depend on the salt of the beans and liquids added.
Cook 5 more minutes. Serve with a drizzle of olive oil and parmesan cheese if desired.
- This can be done in a slow cooker. Just add all ingredients except for the beans, parsley and parmesan, and cook on low until pumpkin is cooked, about 3 to 4 hours. Add beans in the last 30 minutes of cooking. Add parmesan and parsley to serve.
- Any leftovers freeze really well.