Wednesday, March 23, 2011

Bean and Pumpkin Salad

1 onion chopped
2 cloves garlic chopped
4 tomatoes chopped
1 tsp paprika
1/2 tsp cumin seeds
1 can white kidney beans
1 can sweet corn drained
2 cups/250 g pumpkin, cut into chunks and parboiled
2 tbsp basil chopped
a little water/milk mix
salt and pepper

Saute the onion in a pan and when it is soft, add the garlic and the tomatoes, paprika and cumin seeds. Cook for a few minute. Next put the beans and sweet corn into the pan. When these are warmed through, add the parboiled pumpkin pieces and add a little water. Stir well.
Cook for 5 minutes or until everything is soft. Then lightly mash the ingredients with the back of a wooden spoon or a potato masher. Season, and add half of the basil, stir. Add more liquid as required to get the consistency.
Cook over a low heat and when hot scatter the basil on top.

Serves 4-6

Tip of the day: Avoiding over-spilling milk when boiling : Before pouring milk into a pot for boiling, rub butter along the top edge and inside lip of the pot. When the milk foams up, it will stop over spilling when it hits the butter.

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