Red bean and pumpkin stew

Sweet and comforting red bean and pumpkin stew.  Stewing is one of the best ways to use beans in winter. If you don’t have much time, don’t worry … use your pressure cooker for the first firing, you will only need 8 minutes … then, let the beans cook with sauté oninos and pumpkin to intensify the sweet flavour of the ingredients .. . balance the stew with a bit of shoyu … and enjoy a savoury, easy and nourishing dish.


8 handfuls of red beans

1 large onion

1 piece of pumpkin about 350 gr.

4 cm. kombu seaweed

4 tbsp. sesame seeds

1 clove garlic



Olive oil

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Put the beans to soak in water for about 8 hours or overnight.

Throw soaking water. Place the beans in a pressure cooker with double the amount of clean water and the kombu seaweed. Cook for 8 minutes from the time of maximum pressure.

Meanwhile chop the onion finely. Chop the pumpkin into cubes of about 1 cm more or less.

Heat a pan with a little olive oil and add the onion, the garlic cut in half, and a pinch of salt. Sauté until the onions are golden browned. Add the pumpkin another pinch of salt and sauté for a couple of minutes.

Add the beans that should be ready by now, and some of the cooking water to create a thick broth. Simmer all together for about 10 minutes or until squash is tender.

Turn off, add a dash of shoyu, mix and let stand a few minutes.

Toast the sesame seeds and grind in a Suribachi.

Serve the beans sprinkled with the sesame on top.

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Cook them with love… and enjoy!

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