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Brothy beans with pumpkin

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 3 Oct 24
Updated: 3 Oct 24

Brothy beans are comfort in a bowl. “This simple dinner showcases the sweet warmth of pumpkin, pairing it with creamy white beans and a pumpkin-seed chilli oil,” says delicious. food producer Emily Gussin.

This recipe is from Emily’s debut cookbook, Don’t Waste Your Pumpkin (Murdoch Books £8.99).

Got more pumpkin leftover from Halloween? Try this indulgent cheesy pumpkin toastie.

Easy
October 2024

Test kitchen approved

Serves 2-3
Hands-on time 15 min. Simmering time 15 min

This recipe is from Emily’s debut cookbook, Don’t Waste Your Pumpkin (Murdoch Books £8.99).

Got more pumpkin leftover from Halloween? Try this indulgent cheesy pumpkin toastie.

Nutrition: Per serving (for 3)

Calories: 432kcals
Fat: 17g (2.2g saturated)
Protein: 16g
Carbohydrates: 44g (6.6g sugars)
Fibre: 19g
Salt: 2.5g

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Ingredients

3 tbsp olive oil
1 onion, sliced
1 tsp cumin seeds
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1 tbsp pumpkin seeds, roughly chopped
300ml vegetable stock
250g pumpkin, deseeded and cut into 2cm chunks
700g jar white beans (such as butter, haricot or cannellini)
100g cavolo nero, leaves shredded

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Method

Heat 1 tbsp of the oil in a medium saucepan over a low-medium heat. Add the onion, cumin seeds and a pinch of salt, then cook for about 12 minutes until soft and light golden.
Meanwhile, make a chilli oil. Put the remaining oil in a small frying pan over a low heat, then add the garlic, chilli and pumpkin seeds. Cook for 10 minutes to slowly release the flavours without burning the garlic. Remove from the heat and season with salt.
Once the onion is soft, add the stock and pumpkin, then simmer for 10= minutes. Tip in the beans and their liquid, then cook for 4 minutes. Stir in the cavolo nero and cook for 1-2 minutes until wilted. Season and serve topped with the chilli oil.