Put the beans (it is assumed that they are fresh, dried beans must be soaked 4-5 hours beforehand) in a saucepan, cover generously with cold water and bring to a boil. Cover the saucepan, turn the flame down to the lowest possible level and let it simmer for another half an hour, then drain.
Peel the pumpkin and the two types of potatoes. Chop the onion and parsley and lightly roast them in 4-5 tablespoons of oil in the saucepan, then add the beans, season with salt and pepper and let them steep over low heat. After about 10 minutes add the potato wedges and pumpkin cubes and slowly bring to the boil. Simmer until the potatoes and pumpkin are cooked through. If necessary, add a little of the bean water, but the stew should not be too runny.
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