Pumpkin Succotash With Dried Beans, Tomatoes And Spicy Shrimp Recipe (2024)

Ingredients

Yield:Four servings

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

Preparation

1. Step

   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. Step

   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.

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