Cooked - Creamy Pumpkin Beans (high Protein)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Pumpkin Beans (high Protein)

4.0

1 tablespoon butter

½ teaspoon nutmeg

½ teaspoon paprika

1-2 pinches red pepper flakes - adjust to your spice preference

1 ½ tablespoons tomato paste

1 teaspoon salt

¼ teaspoon black pepper

1 small shallot - finely chopped

4-6 cloves garlic - finely chopped

3 tablespoons fresh chopped sage

1 can pumpkin (from a 15 oz can pumpkin)

½ cup fresh grated parmesan

½ cup whole milk (can sub coconut milk but I don't suggest using a lower fat milk)

1 cup chicken bone broth (can sub vegetable broth)

3 cans cannellini beans - drained (from 15 oz size cans)

~2 cups fresh chopped kale or green of choice

Additional grated parmesan

Additional fresh chopped sage

Toasty sourdough

Heat butter in a skillet over medium heat. Add shallot and cook for 5 minutes.
Add tomato paste, garlic, sage and all seasonings. Cook for another 5 minutes.
Add pumpkin, milk, broth and parmesan. Stir until combined and warmed.
Add beans, stir and then partially mash the beans. I mashed about 25% of the beans.
Bring everything to a simmer and cook for 10-15 minutes. 10 minutes is plenty of time but 15 minutes will yield more flavor.
Turn heat to low and fold in kale. Add your favorite toppings, serve and enjoy.

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🫘Beans

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 30m

Created last week

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