Soup
Ibihaza (pumpkin and red bean stew)
- Preparation time
- 1 h 10
- Servings
- 4 servings
Ingredients
- Kidney beans — to buy250 g (dried)
- Squash — to buy800 g
- Onion — to buy1
- Garlic — to buy2 cloves
- Neutral oil — to buy2 tbsp
- Salt — to buy1 tsp
- Water — to buy1 L
Preparation
The night before, soak the dried red beans in a large bowl of cold water overnight — they'll cook faster and be easier to digest.
The next day, drain the beans and cook them in a large pot of unsalted water for 45 minutes at a simmer, until tender but still holding their shape.
Meanwhile, peel the pumpkin, remove the seeds, and cut the flesh into large 3-4 cm chunks.
Finely slice the onion and chop the garlic. Sauté them in the hot oil at the bottom of a large pot for 3 minutes, until the onion turns translucent.
Add the pumpkin chunks to the pot, stir to coat them in oil, then pour in a glass of water to keep them from sticking.
Once the beans are tender, drain them, keeping a little of the cooking water, then add them to the pumpkin in the pot.
Season with salt, cover, and simmer for 20 minutes over low heat, roughly mashing the pumpkin with a spoon toward the end: it should break down and bind the dish into a thick mash flecked with beans.
Adjust the seasoning and serve piping hot, with a drizzle of oil if you like.