Pumpkin Succotash With Dried Beans, Tomatoes And Spicy Shrimp

Ingredients

• ¼ cup dried black beans, soaked overnight and drained
• ¼ cup dried kidney beans, soaked overnight and drained
• ¼ cup dried pinto beans, soaked overnight and drained
• ½ cup dried lima beans, soaked overnight and drained
• ½ cup pureed tomatoes, strained
• 1 small pumpkin, peeled, seeded and diced
• 1 cup chicken broth, homemade or low-sodium canned
• 2 tablespoons minced marjoram
• ½ teaspoon salt
• 1 teaspoon freshly ground pepper
• ¼ teaspoon red chili flakes
• 1 teaspoon canola oil
• 1 pound shrimp
• 1 cup fresh coriander leaves

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    420 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 59 grams carbohydrates; 19 grams dietary fiber; 12 grams sugars; 41 grams protein; 183 milligrams cholesterol; 845 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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.
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.

1 hour