Yield: 1 batch
|1 pounds||Black beans|
|1 large||Yellow onion|
|1 small||Pumpkin (about 2 to 3 lbs.) peeled, seeds removed|
|1 teaspoon||Ground cumin|
|Black pepper; to taste|
|3||To 4 c. cooked white rice|
|Hot red pepper sauce|
Put beans in a colander and rinse them well, turning the beans over and over as the water runs on them and checking for any large pieces of grit or small stones. Drain well, then put in a bowl and cover with water. Set aside to soak overnight.
Drain beans, then put about 10 cups of water in a pan. Add the beans, bring to a boil and reduce to a simmer. Meanwhile, stem and seed one of the green peppers. Chop it and add to beans, along with bay leaf.
Cook 1 hour, uncovered. Remove bay leaf.
Cook bacon in a skillet. When it's cooked crisp, remove it to drain.
As the bacon cooks, seed and chop the remaining green pepper. Peel and chop the onion and garlic. Cut pumpkin into ½" to 1" cubes.
Add pepper, onion, garlic, pumpkin, cumin, salt and pepper to the skillet after removing bacon. Cook vegetables about 15 minutes over medium-high heat, or until softened.
Add vegetables to beans and cook another hour, uncovered, or until beans are tender.
When ready to serve, dish beans over hot rice on serving plates and crumble a little bacon over each dish. You may want to add a sprinkle of sherry to each one too. Pass hot red pepper sauce and use as desired.
Yield: 6 to 8 servings.
From Food Editor Sarah Fritschner's 10/19/94"Pumpkins: Beyond Pie" article in "The (Louisville, KY) Courier-Journal." Pg. C4. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-21-94