Pumpkin Succotash With Dried Beans, Tomatoes And Spicy Shrimp
Published November 14, 1992
- Total Time
- 1 hour
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Ingredients
¼ cup dried black beans, soaked overnight and drained
¼ cup dried kidney beans, soaked overnight and drained
¼ cup dried pinto beans, soaked overnight and drained
½ cup dried lima beans, soaked overnight and drained
½ cup pureed tomatoes, strained
1 small pumpkin, peeled, seeded and diced
1 cup chicken broth, homemade or low-sodium canned
2 tablespoons minced marjoram
½ teaspoon salt
1 teaspoon freshly ground pepper
¼ teaspoon red chili flakes
1 teaspoon canola oil
1 pound shrimp
1 cup fresh coriander leaves
Nutritional analysis per serving (4 servings)
41 grams carbs; 184 milligrams cholesterol; 336 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 12 grams fiber; 524 milligrams sodium; 38 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the beans, pureed tomatoes, pumpkin, chicken broth and marjoram in a large saucepan. Cook over medium heat, stirring frequently, until the beans are tender, about 45 minutes. Season with the salt and pepper.
- Step 2
Meanwhile, combine the chili flakes and oil in a large cast-iron skillet. Heat until almost smoking. Add the shrimp. Saute over high heat until cooked through, about 5 minutes. Stir the shrimp in the simmering stew. Divide among 4 bowls. Garnish with the coriander. Serve immediately.
Private Notes