Pumpkin Succotash With Dried Beans, Tomatoes And Spicy Shrimp
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ÂĽcup dried black beans, soaked overnight and drained
- ÂĽcup dried kidney beans, soaked overnight and drained
- ÂĽcup dried pinto beans, soaked overnight and drained
- ½cup dried lima beans, soaked overnight and drained
- ½cup pureed tomatoes, strained
- 1small pumpkin, peeled, seeded and diced
- 1cup chicken broth, homemade or low-sodium canned
- 2tablespoons minced marjoram
- ½teaspoon salt
- 1teaspoon freshly ground pepper
- ÂĽteaspoon red chili flakes
- 1teaspoon canola oil
- 1pound shrimp
- 1cup fresh coriander leaves
Nutritional analysis per serving (4 servings)
336 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 12 grams dietary fiber; 5 grams sugars; 38 grams protein; 524 milligrams sodium
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.
Powered by
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