From pumpkin spice lattes to pumpkin pie, October is the month of the pumpkin. If you find yourself faced with extra pumpkin puree after making one of these dishes, this recipe may provide a solution. A hearty bean base, rays of pumpkin flavour and a hint of spice combine for a perfect dish to combat the fall chills.
This dish can easily be made vegan by replacing the butter with vegetable oil. You could also quite easily add meat–chopped spicy sausage or ground pork would go quite well with the pumpkin. The carrots could be supplemented or replaced with celery, bell peppers, zucchini, or kale. As a main dish with rice, quinoa, or barley, this casserole makes 3-4 servings.
Pumpkin & Black Bean Casserole
2 tablespoons butter
1 large onion, diced
2 garlic cloves, diced
2 carrots, peeled and chopped into thin half-moons
1/2 teaspoon ground cumin
1/4 teaspoon cayenne powder
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 can of black beans, drained and rinsed
1/2 cup pumpkin puree (storebought or homemade)
1/2 cup water
1/4 cup milk
1 cup cherry tomatoes, halved
Preheat your oven to 350 degrees Fahrenheit. Melt the butter in an oven-safe pan (I used a nine-inch cast-iron pan) over medium heat. Add the onion. Once the onion has begun to soften, stir in the garlic, carrots, and spices. Let cook for 5-7 minutes, then add the black beans. Add the pumpkin puree, water, and milk into a separate bowl and stir until fully combined. Remove your pan from the heat, and pour the pumpkin mixture over the black bean-onion mixture, stirring gently to combine. Sprinkle the halved tomatoes on top, and transfer the pan to the oven. Bake for 20-30 minutes, or until the top is set and the edges are browning. Enjoy!