A Pumpkin And Can Of Black Beans Starts A Simple, Filling Dinner Ready In About An Hour

Pumpkin isn't just a festive gourd to carve for Halloween or as a centerpiece for the Thanksgiving table. It's also a type of squash that's nutritious, delicious, and versatile, with a flavor profile somewhere between a sweet potato and butternut squash. While pumpkin puree is a common ingredient for pies, quick breads, and other desserts, the raw squash itself is a boon to stewed savory dishes. And recipe developer Jennine Rye has created a stewed casserole that starts with a pumpkin and a can of black beans.

In her hearty pumpkin and black bean casserole recipe, Rye combines fried pumpkin cubes, a can of black beans, kale, aromatics, and spices in an oven-safe pot with broth and canned tomatoes for an easy one-pot meal ready in about an hour. The elements of the dish are prepared separately, starting by frying the pumpkin in olive oil before taking them out of the pot and frying the aromatics with the spices and tomatoes. Then the pumpkin goes back into the pot with the beans, kale, and broth, finishing off the cooking and melding of flavors in the oven for 45 minutes.

While they might sound like an unlikely pairing, both black beans and pumpkin have highly earthy flavor profiles. The flavors are perfectly complementary as pumpkins have a slightly sweet undertone, while black beans are highly savory. Furthermore, black beans and pumpkins have a lovely textural balance of a firm structure that contains a creamy, tender interior when cooked.

Jennine Rye's pumpkin and black bean casserole recipe is an easy, hands-off one-pot dinner bursting with flavor. It's also vegan and packed with healthy legumes and veggies for a satisfying, warming, and nutritious meal. She uses dried thyme, cumin, and paprika to season the casserole while crushed garlic and red onion bring the caramelized sweet and spicy aromatic element. Furthermore, the kale brings some much needed fibrous chew to contrast the tender and soft beans and pumpkin. But, you can switch up your seasonings, aromatics, and even veggies. For example, rosemary and oregano are great options to bring out the flavors of pumpkin and black beans, while cayenne, chipotle peppers in adobo, bell peppers, poblanos, and even fresh jalapeños will bring spice and heat for an even more complex flavor profile.

You can top the casserole with shredded mozzarella or a cheddar and Monterey Jack blend for a melted, bubbly topping that'll make this casserole even heartier. You can also serve the casserole with a dollop of sour cream or Greek yogurt to cut through the richness of the savory veggies and broth. Dole it out over a bed of brown rice, quinoa (a superfood), or even polenta. You could also use fresh corn tortillas to enjoy the casserole as a veritable guisado (stewed filling) for tacos to garnish with cilantro, chopped onions, and slices of avocado. For crunch, top servings of the casserole with toasted pumpkin seeds.