Monday, April 19, 2010

Vegetarian Black beans, harissa and pumpkin cassoulet

It is meant to be autumn right?

Here is a beautiful photo of a tree in my backyard which symbolises the beginning of autumn so delicate and losing it's leaves each day. But each day the temperature soars and it still feels like late summer.

On the weekend I was at a yoga ashram in the beautiful Mangrove Mountains 1.5 hours north of Sydney. The highlight (surprise!) was the vegetarian meals, I was sceptical they would be bland and free of onion and garlic, but alas I was pleasantly surprised and came home singing praises.

Here is a little delicious and SIMPLE recipe I'm big fan of a one pot meal especially in the colder months you can keep it on the stove top.

Black beans are originally from Mexico and often called a turtle bean. I soaked my beans overnight and slow cooked them but the quick version is to buy canned black beans and this recipe will clock in at 20 minutes.

2 cups black beans (soaked overnight and slow cooked for 2hours) or 2 cans black beans (amy's organics or goya brand)
300g pumpkin, cubed
2 tablespoons harissa (search recipes on this blog)
3 cups organic vegetable stock (or chicken if not vegetarian)
2 tablespoons ghee (search recipes on this blog)
1/2 brown onion large dice.

Heat the ghee on a low heat and add the garlic, stir around and add the harissa, then thrown in cubed pumpkin and stock put lid on and cook for 20 minutes on medium heat.

Serve with brown rice or quinoa.

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