A fun way of serving beans!
Serves 4, with leftover beans
4 Mini Pumpkins or Squashes (whatever size you prefer)
75g Pancetta, diced
1 Medium Red Onion, finely chopped
1 Clove of Garlic, crushed
75g Yellow, Red or Orange Pepper, finely sliced
¼ Tsp Crushed Fennel Seeds
1-2 Tsp Smoked Paprika
3-4 Sage Leaves, roughly chopped
400g Tin of Chopped Plum Tomatoes
400ml Vegetable Stock
450g Cooked Flageolet or Haricot Beans
Sea Salt and Freshly Ground Black Pepper
Preheat the oven to 180℃/Fan 160℃.
Carefully cut the tops off the pumpkins by cutting at an angle into the cavity. Then scoop out the seeds, replace the lids and bake for 30-45 minutes or until the flesh is tender.
Whilst the pumpkins are cooking (or cook earlier and reheat) prepare the beans. Heat a large frying pan and add the pancetta, when it starts to release it's oil add the onion. garlic and peppers to the pan. Cook until soft, then add the smoked paprika, crushed fennel seeds and sage leaves. Stir to combine before stirring in the chopped tomatoes, vegetable stock and beans. Bring up to a gentle simmer and cook until the sauce is thick and rich looking. Season to taste.
To serve, fill each of the pumpkins with beans then top with the lids. Serve any remaining beans separately.