Bean Stew in a Pumpkin
- 4 small Acorn squash
- 1 can Borlotti bean (400 g)
- 1 can Kidney beans (400 g)
- 2 potatoes (cooked the previous day)
- 1 ½ paprika
- 1 onion
- 2 tablespoons vegetable oil
- 100 milliliters Vegetable broth
Rinse the acorn squash, cut off tops and scrape out the seeds and fibers. Cut the flesh into cubes. Place the acorn squash on a lined baking sheet with baking paper, sprinkle with salt and bake in preheated oven at 180 ° C (approximately 350 ° F) for about 20-30 minutes. After 10-15 minutes, cover with aluminum foil so that they do not brown.
Meanwhile, peel the potatoes and dice. Peel the onion and chop finely. Heat the oil in a pan and sauté the onions. Add the diced acorn squash and broth. Cook for about 8-10 minutes or until soft. Rinse peppers, cut in half, remove seeds and inner skins and cut into cubes. Add the peppers and diced potatoes. Drain and rinse beans and add. For the dressing, mix all ingredients together. Season with salt and pepper.
Remove the pumpkins from the oven, pour in stew, arrange on plates garnished with lettuce, pour dressing and serve immediately.