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
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Nutritional Information
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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. -
Four servings
Preparation
- 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.
- 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
Dining and Cooking