Puerto Rican-inspired Stewed Red Beans — No Rice

What you’ll need

• 2 cans fully cooked red kidney beans, 15 oz each, drained and rinsed
• 2 cups peeled pumpkin, cut into ¾-inch cubes
• 1 medium potato, peeled and cut into ½-inch cubes
• 1 medium onion, diced
• 1 medium tomato, chopped
• 2 garlic cloves, minced
• 1 tablespoon coconut oil
• 1½ cups water, plus a little more if needed
• 1 teaspoon dried oregano
• ½ teaspoon salt and ¼ teaspoon black pepper, or to taste

An original recipe inspired by Puerto Rican home cooking; not a claim of cultural authenticity.

Let’s get cooking

1. Drain and rinse the canned beans. Cut the pumpkin and potato to the stated sizes so they cook evenly. Do not add rice: this is a bean-and-vegetable stew.
2. Warm the coconut oil in a medium pot over medium heat. Add the onion and cook for 5 minutes, stirring, until softened.
3. Stir in the garlic, tomato and oregano. Cook for 3 minutes, then add the potato and 1½ cups water. Bring to a gentle simmer.
4. Cover and simmer for 8 minutes. Add the pumpkin and cook, covered, for another 8–10 minutes, until the potato and pumpkin are nearly tender.
5. Add the fully cooked canned beans, salt and pepper. Simmer uncovered for 8–10 minutes until the vegetables are tender and the beans are hot. Add a splash of water if too thick.
6. Mash a few beans and pumpkin pieces against the side of the pot to thicken the sauce. Stir and serve warm in four bowls, without rice.