This recipe does not need a slow-cooker. If you have one, this would cook nicely.
3 cups dried pinto beans
4 cups water
3 tablespoons olive oil
2 medium-sized onions, chopped
4 cups (1/2-inch) cubed peeled hubbard squash or fresh pumpkin
1 cup peeled and sliced carrot, about two medium-sized carrots
1 tablespoon chipotle chile in adobo sauce, chopped (for a gluten-free recipe, you can substitute about 1 teaspoon chipotle pepper powder)
2 tablespoons chopped fresh or 2 teaspoons dried sage
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 28-ounce can crushed tomatoes, undrained
3/4 teaspoon salt
2 tablespoons pumpkin-seed kernels, toasted (optional)
Sort and wash pinto beans. Check out my post on how to cook dry beans to learn how to sort and wash beans.
Place the beans in a large pot, and cover with water to about two inches above the beans. Boil them for two minutes, turn off the heat and then allow them to sit for about two hours.
Drain and rinse the pinto beans, then combine them and four cups of water in a large pan, then bring to a boil.
Reduce heat, and simmer 30 minutes. Cover and simmer an additional 30 minutes or until tender.
Meanwhile, prep your squash, carrots and onions. Take care while chopping your squash.
Cut up about two chipotle peppers from your can of chipotle peppers in adobo sauce.
Heat oil in a large nonstick skillet over medium heat. Add onion, squash, carrot, and chipotle peppers. Cook for about 10 minutes, stirring frequently.
Add to bean mixture, then stir in sage, thyme, and tomatoes. Bring to a boil, then cover, reduce heat and simmer 10 minutes or until squash is tender. Stir in salt.
Ladle the stew into individual bowls, then sprinkle with pumpkin seed kernels (if using) – and serve.
By Samantha Mils, Novel Eats