Pumpkin Succotash with Dried Beans, Tomatoes, and Spicy Shrimp
1/4 cup dried black beans, soaked overnight and drained
1/4 cup kidney beans, soaked overnight and drained
1/4 cup dried pinto beans, soaked overnight and drained
1/2 cup dried lima beans, soaked overnight and drained
1/2 cup pureed tomatoes, strained
1 small pumpkin, peeled, seeded, and diced
1 cup chicken broth
2 Tbs minced marjoram
1/2 tsp salt
1 tsp freshly ground pepper
1/4 tsp red chili flakes
1 tsp canola oil
1 pound shrimp
1 cup fresh coriander leaves (cilantro)
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 salt and pepper.
Meanwhile, combine the chili flakes and oil in a large cast iron
skillet. Heat until smoking. Add the shrimp. Saute over high
heat until cooked through, about 5 minutes. Stir the shrimp in
the simmer stew. Divide among 4 bowls, garnish with the coriander.
Serve immediately. Yield: 4 servings.