Pumpkin, Kale, and Black Bean Stew Tasty Recipes

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Pumpkin, Kale, and Black Bean Stew

"This is a delicious stew loaded with pumpkin, black beans, ham and kale. Served with whole grain bread, it makes for a complete and hearty fall meal. Garnish with more sliced sorrel, if desired."

Ingredients :

• 2 tablespoons extra-virgin olive oil
• 2 yellow onions, diced
• 5 cloves garlic, minced
• 1 small sugar pumpkin, peeled, seeded, cut into 1/2-inch dice
• 4 cups beef broth
• 1 (16 ounce) can diced tomatoes, undrained
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 bunch lacinato kale, stems removed, chopped
• 1 pound cubed cooked ham
• 1 (15 ounce) can black beans, rinsed and drained
• 2 tablespoons sherry vinegar
• 1 tablespoon thinly sliced sorrel

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H10M

• Heat olive oil over medium heat in a soup pot. Cook onion until it begins to soften, about 5 minutes. Add garlic and diced pumpkin and cook for another 5 minutes. Stir in the beef broth, tomatoes, salt and pepper. Bring to a boil, then turn heat to low and simmer until vegetables are tender, about 15 minutes.
• While soup is simmering, bring a pot of salted water to a boil. Add the kale and simmer until softened, about 3 minutes. Drain into a colander.
• After soup has cooked for 15 minutes, add the kale, ham, and black beans; simmer for another 5 minutes. Stir in the sherry vinegar and sorrel; remove pot from the heat.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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