Best 2 Pumpkin With White Beans Bacon Recipes
Craving a hearty and comforting dish that's perfect for a chilly fall day? Look no further than this Pumpkin with White Beans and Bacon. This delightful recipe combines the sweetness of pumpkin, the creaminess of white beans, and the smoky flavor of bacon to create a truly unforgettable meal. With variations including a slow-cooker option and a vegan alternative, this recipe caters to diverse dietary preferences and cooking methods. Whether you're a seasoned home cook or a novice in the kitchen, this versatile dish promises to warm your soul and tantalize your taste buds.
In the first recipe, you'll discover how to craft a classic Pumpkin with White Beans and Bacon dish on the stovetop. Simple instructions guide you through sautéing the bacon, simmering the pumpkin and beans in a flavorful broth, and adding spices to create a rich and aromatic stew.
For those who prefer a hands-off approach, the slow-cooker variation offers a convenient alternative. Simply toss all the ingredients into your slow cooker and let it work its magic, resulting in a tender and flavorful dish that's perfect for busy weeknights or lazy weekends.
And for our vegan friends, a meatless version of this recipe awaits. Plant-based bacon and vegetable broth replace the traditional bacon and chicken broth, creating a hearty and satisfying dish that showcases the natural flavors of the pumpkin and white beans.
Each variation of this recipe promises a unique culinary experience, catering to different tastes and dietary needs. Whether you're a meat-lover, a vegetarian, or simply seeking a comforting and delicious meal, this Pumpkin with White Beans and Bacon is sure to become a staple in your kitchen.
PUMPKIN WITH WHITE BEANS
This decadent dish, flavored with paprika, serrano chile, tomato paste, and cilantro, will add flair -- and fiber -- to any fall menu.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 11
Steps:
- Place beans in a medium saucepan and cover by about 2 inches of water. Bring to a boil; remove from heat and let stand for 1 hour. Drain and rinse.
- In a stockpot over medium-high heat, warm olive oil. Add onion, garlic, serrano chile, and 1/4 tsp. kosher salt. Saute until onion is translucent, about 5 minutes. Stir in hot or sweet paprika and tomato paste; cook for 1 minute. Add beans, chicken stock or water, and cilantro. Bring to a boil. Reduce heat to low and simmer, partially covered, for about 35 minutes.
- Peel, seed, and cut half small sugar pumpkin. Add pumpkin to bean mixture, plus additional stock or water to cover, and simmer, partially covered, until tender, about 25 minutes more. Remove and discard cilantro. Serve immediately.
Nutrition Facts : Calories 207 g, Cholesterol 112 g, Fat 1 g, Fiber 7 g, Protein 12 g, Sodium 516 g
PUMPKIN (SQUASH), LEEK, BEAN AND BACON SOUP
I was tired of the pumpkin and leek staring at me -- asking me to do something with them -- so I did this. A recipe card from the green grocer gave me a few hints, but I consider this to be my recipe. It's a great warmer in winter, and not too bad served at room temperature. The ingredient amounts are forgiving, so don't be afraid to be flexible. If you want a vegetarian result, omit the bacon and use vegetable stock. Cream can also be omitted. The chili flakes make the dish. *Note: If you can get tinned/canned pumpkin, you can use three 15-ounce tins to replace the chopped pumpkin. If you do this, you can add the tinned pumpkin when you add the cream.
Provided by Leggy Peggy
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a dutch oven or large, deep saucepan that can hold all the ingredients.
- Lightly fry the chopped bacon. Remove and set aside. If the bacon has released a lot of fat, drain off as much as you wish.
- Reheat the remaining oil/bacon fat. Add sliced leek and onion and crushed garlic, and saute until tender.
- Add chopped pumpkin and saute for five minutes, stirring frequently.
- Add stock, beans, bacon, tarragon, thyme and chili flakes.
- Bring to a boil, then lower heat and simmer uncovered for 20 minutes, or until pumpkin is fork tender.
- Add 1/4 cup parsley.
- Zap the cooked mixture with a stab blender or buzz up in a food processor. Or crush with a potato masher. The choice depends on your consistency preferences.
- Stir in cream (if used), and season with salt and pepper to taste. Reheat gently.
- Ladle into bowls and garnish with sour cream and additional parsley or coriander (cilantro).
Nutrition Facts : Calories 327.5, Fat 15.8, SaturatedFat 4.7, Cholesterol 23.3, Sodium 644.8, Carbohydrate 36.4, Fiber 5.5, Sugar 8, Protein 12.2
Tips:
- Use a variety of beans. White beans are a classic choice, but you can also use black beans, kidney beans, or chickpeas.
- Don't overcook the beans. They should be tender but still hold their shape.
- Use a good quality bacon. It will add a lot of flavor to the dish.
- Don't skimp on the vegetables. They add flavor, color, and nutrition to the dish.
- Season the dish to taste. Salt, pepper, and garlic powder are all good starting points.
- Serve the dish with your favorite sides. Rice, pasta, or bread are all good options.
Conclusion:
Pumpkin with White Beans and Bacon is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover pumpkin. The combination of pumpkin, beans, and bacon is hearty and flavorful, and the addition of vegetables makes it a complete meal. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed!
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