Friday, February 3, 2012

Hearty Pumpkin and Bean Stew (Porotos Granados)

Yesterday I was super excited about 2 things (well I'm still excited today). One is that I started the Runners World 8 week beginning runner's training program! (E is going to do it with me too.) I used to run 3 times a week but then I overdid it and hurt my knee. I've tried to get back into running many times but my knee always ends up hurting so it's discouraging. I think I've just been trying to do too much too soon so I'm going to try and take it really slow and stick to this program. Right now I'm doing it on a treadmill - and for those of you who run on a treadmill, what do you think is a good beginner's jogging/running pace? I saw 4.5 mph as a suggestion but that feels so slow to me. Which is probably good.

The other thing I'm excited about is crocheting!! It's been too long since I crocheted. I want to crochet these hexagons and/or a turtle. And now to awkwardly segue into talking about this soup...


Doesn't hearing a recipe name in another language sound so much more exciting? I'd much rather eat porotos granados, than hearty pumpkin and bean stew.

This soup was good but I didn't love it, which doesn't mean you won't, because I'm picky about my soups and don't love super beany things usually. Which this was. It has navy beans, onion, tomatoes, pumpkin and corn - and I liked the idea of this combination. But to make it again, I'd add more herbs/spices (paprika, oregano, cumin, basil).

I look forward to trying the other soups and stews from this cookbook! If you've tried any please let me know your favourites and I'll try those first.

If this sounds good, you might also like:
Pureed Sweet Potato & Peanut Stew with Chickpeas
Curried Chickpea Soup
White Bean and Roasted Garlic Soup
Hungarian Mushroom Soup

Hearty Pumpkin and Bean Stew (Porotos Granados)
Adapted from Viva Vegan!

There's basil in the photo, but I don't think it added enough to the soup to make it worth it so wouldn't bother adding it.

1 lb navy beans, soaked at least 8 hours, then drained
6 cups cold water, plus 2 cups water
2 bay leaves
Scant 1/8 tsp baking soda
1 tbsp vegetable oil
1 large (1/2 lb) yellow onion, finely chopped
1 jalapeno, seeded and minced
1 1/2 tsp paprika
2 tsp dried oregano
1 tsp ground cumin
1 tsp dried basil
3 roma tomatoes (about 1/2 lb), seeded and diced
1 lb pumpkin (or other squash), peeled, seeded and diced into 1/2 inch cubes
2 cups frozen corn kernels, thawed and briefly pureed
1 tsp salt

In a soup pot, add the beans and 6 cups water, bay leaves and baking soda. Bring to a boil, then reduce the heat, cover and simmer for 45-60 minutes, or until the beans are tender. Skim and discard any foam.

Meanwhile, heat the oil in a pan over medium heat. Add the onions and jalapeno pepper. Stir and cook for 10 minutes, or until the onions are soft and transparent. Add in the paprika, oregano, cumin and basil, stir and cook for 30 seconds, then turn off the heat. When beans are done, add the onion mixture, 2 cups water, tomatoes, pumpkin and corn.

Bring the stew to a boil over high heat, stir and lower heat to a simmer. Cook for 30 to 40 minutes, until the pumpkin is very soft and easily mashes if pressed against the side of the pot. If desired, puree a portion of the stew.

7 comments:

janet @ the taste space said...

Let me know how the running goes! Too much, too soon, can really suck if it leads to injury. :(

But you know me, and honestly hearty pumpkin and bean stew sounds GREAT to me. I missed this soup completely!

I've made the caldo verte with the seitan chorizo which was really good (no beans!). Probably my favourite of the bunch. I've also made the feijoada but the mushrooms were not that prominent. Rob loved it more than I did. I preferred the veggie feijoada with orange, etc from Tropical Vegan Kitchen. I also made the quinoa chowder from VV which was good... although it has white beans in it!

Johanna GGG said...

yes that is just the sort of name that I would love - and I love pumpkin and beans so maybe it would be for me

never got into running but I would love to crochet as I used to knit

Joanne said...

Yay for starting running again! That's so awesome.

What pace did you used to run at? I tend to think of 6mph as being pretty standard. 4.5 is SLOW. You could probably almost walk that. Slowing down too much could end up hurting you as well so I would start running as fast as you can go while still being able to hold a conversation and not be out of breath.

Given my adoration of all things bean and pumpkin, I'm thinking you were really talking to me when you said that this might be likeable to some people. Definitely going to give it a try!

michael said...

i have to admit I love super beany stuff, so this might be my kind of food :)

eatme_delicious said...

Janet: Thanks for the suggestions, I'll check those out. :)

Joanne: Well recently I've been running at 5.4 MPH and I'm comfortable with that pace, could maybe run faster. But I was worried if I run too fast it will cause injury. Maybe I'll try running at 5 MPH or 5.2 MPH for this running program. Yea 4.5 is super slow. :( Thanks for the advice!!

Gloria said...

look delicious! gloria

Maggie Muggins said...

I’ve been trying to get into running for ages. I was really into it a few years ago, but ever since I injured myself I just can’t back to that “I love running” mentality. Good for you for taking it slow, better to be a little frustrated then hurt yourself again.

I haven’t tried much from that book yet but I loved the creamy peanut potato stew. I’m a peanut butter fanatic, so your feelings may not be the same as mine, but man oh man was that one tasty soup!