Autumn Potato Pumpkin Stew with Kidney Beans

A hearty autumn stew made from floury potatoes, pumpkin and kidney beans, seasoned with paprika and marjoram. Inexpensive, filling and made with few ingredients, it also works on a weekday.

By yumbelo · 4 servings · 55 minutes

Ingredients

• 800 g floury potatoes
• 500 g Hokkaido pumpkin
• 200 g carrots
• 1 pc onion
• 2 pc garlic cloves
• 2 tbsp cooking oil
• 2 tbsp tomato paste
• 1 tsp sweet paprika powder
• 1 tsp dried marjoram
• 2 pc bay leaves
• 1 can kidney beans (drained weight about 250 g)
• 1.2 l water
• 1 bunch bunch of flat-leaf parsley
• 1 tbsp apple cider vinegar
• salt
• black pepper

Method

1. Peel the potatoes and carrots and cut them into cubes of about 2 cm. Deseed the pumpkin, peel it and cube it as well. Finely chop the onion and garlic.
2. Heat the oil in a large pot and sweat the onion over medium heat for 3 to 4 minutes until translucent. Sweat the garlic briefly as well.
3. Stir in the tomato paste and fry for 1 minute. Stir in the paprika powder and marjoram.
4. Add the potatoes, carrots and pumpkin to the pot, stir briefly and pour in the water. Add the bay leaves and bring everything to a boil.
5. Simmer the stew over medium heat for about 20 minutes until the vegetables are soft.
6. Rinse the kidney beans, drain them and add them to the pot. Heat through for another 5 minutes.
7. Wash the parsley, shake it dry and finely chop it. Season the stew with vinegar, salt and pepper, remove the bay leaves and serve sprinkled with the parsley.