Post by Paulinemom on Apr 12, 2006 10:30:52 GMT
Serves 4 - 6 people
Ingredients
1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
675g/1½lb pumpkin flesh, cubed
450g/1lb sweet potatoes, peeled and cubed
1 tsp mixed dried herbs
1 tsp chopped sage
1.5L/2½ pint vegetable stock
400g/14oz canned haricot beans, rinsed and drained
salt and freshly ground black pepper
Method
1. Heat the oil in a large saucepan and fry the onion and garlic for about 10 minutes until softened and starting to colour.
2. Add the pumpkin, sweet potato and herbs and cook for a further 5 minutes.
3. Add the vegetable stock and bring to the boil. Cover the pan and simmer for 30 minutes, until the vegetables are cooked and tender.
4. Add the haricot beans and season to taste with salt and pepper. Cook for 5 minutes, then serve hot with crusty bread.
Comment
If using for Halloween it goes well tipped into either it's 'shell' if you haven't used this for decoration.
Ingredients
1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
675g/1½lb pumpkin flesh, cubed
450g/1lb sweet potatoes, peeled and cubed
1 tsp mixed dried herbs
1 tsp chopped sage
1.5L/2½ pint vegetable stock
400g/14oz canned haricot beans, rinsed and drained
salt and freshly ground black pepper
Method
1. Heat the oil in a large saucepan and fry the onion and garlic for about 10 minutes until softened and starting to colour.
2. Add the pumpkin, sweet potato and herbs and cook for a further 5 minutes.
3. Add the vegetable stock and bring to the boil. Cover the pan and simmer for 30 minutes, until the vegetables are cooked and tender.
4. Add the haricot beans and season to taste with salt and pepper. Cook for 5 minutes, then serve hot with crusty bread.
Comment
If using for Halloween it goes well tipped into either it's 'shell' if you haven't used this for decoration.