Heirloom variety Tiger Eye Beans have thin skins and a creamy texture, perfect for mashing or simmering in a stew. Commonly used throughout South America, this popular dish combines the rich, smooth texture of the beans with hearty pumpkin and fragrant basil.
Prep time: 5 min
Cook time: 100 min
Total time: 105 min
Ingredients
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2 Cups Tiger Eye Beans, soaked overnight
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6 Cups Vegetable Broth Or Water
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3 Teaspoons Fine Sea Salt, divided
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1/4 Cup Olive Oil
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1 Medium Yellow Onion, chopped
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1 Tablespoon Smoked Sweet Paprika
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1 1/2 Cups Lima Beans, frozen
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1 1/2 Cups Corn, frozen
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3 Cups Fresh Pumpkin, diced
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2 Tablespoons Fresh Basil, chopped
Directions
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Drain beans and place in 2-quart pot, cover with water and add 1 teaspoon salt. Bring water to a boil, reduce heat to simmer and cover pot. Cook for about 30 minutes, and turn off heat. Set aside.
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Add olive oil to another 2-quart pot over medium heat. When oil is shimmering, add onions and paprika, and cook for 3 minutes. Add lima beans, corn and pumpkin. Season vegetables with 1 teaspoon salt and cook for 5 minutes.
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Add beans and cooking liquid to vegetable pot. Simmer for 20 minutes or until beans are tender and pumpkin is soft. Adjust seasoning if necessary, and garnish with basil and ground black pepper.