By Molly O'Neill
- Total Time
- 1 hour
- Rating
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Featured in: FOOD; The Great Pumpkin
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Ingredients
Yield:Four servings
- ¼cup dried black beans, soaked overnight and drained
- ¼cup dried kidney beans, soaked overnight and drained
- ¼cup dried pinto beans, soaked overnight and drained
- ½cup dried lima beans, soaked overnight and drained
- ½cup pureed tomatoes, strained
- 1small pumpkin, peeled, seeded and diced
- 1cup chicken broth, homemade or low-sodium canned
- 2tablespoons minced marjoram
- ½teaspoon salt
- 1teaspoon freshly ground pepper
- ¼teaspoon red chili flakes
- 1teaspoon canola oil
- 1pound shrimp
- 1cup fresh coriander leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
405 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 13 grams dietary fiber; 12 grams sugars; 40 grams protein; 527 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
Combine the beans, pureed tomatoes, pumpkin, chicken broth and marjoram in a large saucepan. Cook over medium heat, stirring frequently, until the beans are tender, about 45 minutes. Season with the salt and pepper.
Step
2
Meanwhile, combine the chili flakes and oil in a large cast-iron skillet. Heat until almost smoking. Add the shrimp. Saute over high heat until cooked through, about 5 minutes. Stir the shrimp in the simmering stew. Divide among 4 bowls. Garnish with the coriander. Serve immediately.
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Recipe Tags
- Pumpkin
- Shrimp
- Tomato
- Dinner
- Main Course
- Fall
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