Pumpkin Puree with Beans

Today we are preparing delicious beans, but not just boiled, but in pumpkin puree, or pumpkin puree with beans. You can say so and so, but the essence is the same – it is budgetary, very tasty, fragrant, and tender. Prepare the beans the day before, in the evening, choose the most fragrant pumpkin.

Ingredients

Directions

Prepare all the foods on the list. I have white beans, you can use red or spotted beans, which is at hand.
Place the beans in a deep bowl and cover with cold water. Leave the beans overnight.
After 8-9 hours, the beans will noticeably increase in size. The water can now be drained.
Transfer the swollen beans to a saucepan, add water so that it covers the beans well and cook after boiling for 1 hour. After a while to taste the beans, if they are still tough, increase the boiling time by 30 minutes.
While the beans are boiling, cut the carrots and onions into small cubes.
Peel the pumpkin from seeds and skin, cut into small pieces, peel and chop garlic at random.
Heat a frying pan with vegetable oil. Put pumpkin, onions, carrots, garlic. Fry vegetables for 5-6 minutes, stirring occasionally.
Pour 250 ml of water into a frying pan, cover, and simmer vegetables over low heat for 30 minutes.
After the specified time, the vegetables will become soft. Transfer vegetables to a blender, chop to a puree consistency.
Put the mashed potatoes in a frying pan, add boiled beans, ground pepper, salt and sage. Stir everything and simmer for 20 minutes.
Pumpkin puree with beans is ready.
Arrange the dish on plates and serve.The dish can be served as a side dish for meat, poultry. Also, such beans are good in themselves – a bite with a slice of bread.

Enjoy your meal!

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