Rating: 3.5 stars
33 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 2

Add a dash of Louisiana hot sauce during the last 30 minutes of cooking time to give this Pumpkin-Kale Calico Bean Stew recipe a pleasant amount of spice. This calico bean recipe is proof that canned pumpkin dishes aren't just for dessert!

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

prep:
30 mins
stand:
1 hr
slow-cook:
11 hrs
total:
12 hrs 30 mins
Servings:
6
Yield:
about 9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse beans; drain. In a large saucepan combine beans and enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

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  • In a 4-quart slow cooker combine beans, vegetable stock, pumpkin, onion, cumin, oregano, chili powder, and salt.

  • Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5 1/2 to 6 hours. If using low-heat setting, turn to high-heat setting. Stir in kale, tomatoes, edamame, and hot sauce. Cover and cook on high-heat setting for 30 minutes more. Makes 6 servings.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your stew is finished cooking, spoon it out of your slow cooker. Once the food is out of your slow cooker liner, simply dispose of the liner. Note: Do not lift or transport the disposable liner with food inside.

Nutrition Facts

268 calories; fat 2g; carbohydrates 49g; mono fat 1g; poly fat 1g; insoluble fiber 13g; sugars 11g; protein 15g; vitamin a 13249IU; vitamin c 32.4mg; thiamin 0.5mg; riboflavin 0.2mg; niacin equivalents 1.5mg; vitamin b6 0.3mg; folate 338.7mcg; sodium 739mg; potassium 1099mg; calcium 172mg; iron 5.2mg.
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