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PUMPKIN & ALARGADA BEAN CASSEROLE

Sophie is a food blogger and enthusiastic home cook (@thecornerplot). Her recipes are full of flavour, comfort and always seasonal! This casserole is of no exception.
READY IN

1.5 hours

COOKING TIME

1 hour

PREP TIME

10 mins

SERVES

5 mins

ingredients

  • 1/4 of a delica pumpkin, seeds removed and cut into 3cm wedges
  • Arbequina extra virgin olive oil
IN STOCK
  • 1 pack of sage
  • 2 red onions, finely chopped
  • 2 sticks celery, finely chopped
  • 2 carrots, finely chopped
  • 100g Pablo Smoked Panceta, cubed
OUT OF STOCK
  • 3 garlic cloves, chopped
  • 1 tsp Santo Domingo Smoked Paprika
OUT OF STOCK
  • 1 tbsp Wild Catalan Oregano
  • 1 tsp group cumin
  • 1 tbsp tomato puree
  • 100ml white wine
  • 400g chopped tomatoes (Polpa)
  • Half a jar of Perello Alargada White Beans
IN STOCK

Method

  1. Preheat oven to 220 C fan/240 C conventional.
  2. Drizzle the pumpkin with olive oil, season and add 12 sage leaves. Bake for 20-25 mins until cooked through and browned. Set aside.
  3. Heat 2 tbsp Arbequina olive oil in a paella pan. Add the onion, celery, and carrots and cook gently for 10 minutes. Add the pancetta and fry for 5-8 minutes, until the fat runs.
  4. Stir in the garlic, paprika, oregano, cumin and tomato puree and cook for 2 mins.
  5. Pour in the wine and bubble until evaporated.
  6. Add the tomatoes, plus 200 ml water (swoosh out the can with the water), bring to a simmer and cook for 20 minutes. Add more water if the mixture becomes too dry.
  7. Stir in the Alargarda beans and cook for a further 5 minutes.
  8. Season with black pepper and top with the roasted pumpkin and sage.  

ingredients

  • 1/4 of a delica pumpkin, seeds removed and cut into 3cm wedges
  • Arbequina extra virgin olive oil
IN STOCK
  • 1 pack of sage
  • 2 red onions, finely chopped
  • 2 sticks celery, finely chopped
  • 2 carrots, finely chopped
  • 100g Pablo Smoked Panceta, cubed
OUT OF STOCK
  • 3 garlic cloves, chopped
  • 1 tsp Santo Domingo Smoked Paprika
OUT OF STOCK
  • 1 tbsp Wild Catalan Oregano
  • 1 tsp group cumin
  • 1 tbsp tomato puree
  • 100ml white wine
  • 400g chopped tomatoes (Polpa)
  • Half a jar of Perello Alargada White Beans
IN STOCK

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