<p>This pumpkin black bean dish is a taste of fall in a bowl.</p>
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Ingredients
- 1 1/2 cups dice Bell Pepper, Green
- 1 1/4 cups dice Onion, Yellow
- 2 teaspoons mince Garlic, Cloves
- 16 ounces Black Beans, Dried
- 15 ounces Pumpkin, Canned
- 4 tablespoons Tomato Paste
- 1 tablespoon Curry Powder
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Cumin
- 1 whole Bay Leaf
- 13 1/2 fluid ounces Light Coconut Milk, Canned
- 1/2 teaspoons Salt
- 3 cups Chicken Broth/Stock, Reduced Fat
- 3 cups Water
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1 cup
- 393 Calories
- 6g Total Fat
- 3g Sat Fat
- 0g Trans Fat
- 0mg Cholesterol
- 257mg Sodium
- 67g Total Carb
- 15g Fiber
- 9g Total Sugars (Includes 0g Added Sugars)
- 21g Protein
- 3 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a bowl, mix together all ingredients.
- Add mixture to slow cooker.
- Cook on low for 8 hours.
- Serve as a soup, or over rice, if desired.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl, mix together all ingredients.
- Divide evenly among indicated number of freezer bags. Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Cook in slow cooker on low for 8 hours.