Colorful Potato Stew with Pumpkin, Mushrooms and Beans

Photo: Anastasia Romashkan
Potatoes3 piecesBeans1/5 stackPumpkin1/4 pieceMushrooms (champignons frozen)500 gramsCarrot1 pieceBulb onions2 piecesGarlic2 teethSaffronRefined vegetable oil50 gramsGreenery2 branchesGround black pepper
  • Servings:
  • Preparation time:40 minutes
  • Cooking time:40 minutes
  • Flow temperature:Warm dish
  • Processing Type:Extinguishing
  • Occasion:Everyday
  • Season:year round

This dish with a sunny pumpkin can be cooked with or without. Will cheer up in bad weather and satisfy hunger.

Cooking method:

1. Beans must first be soaked overnight. If there is no time, pour cold water over it, put it on the fire, boil it, gradually pouring a glass of ice water until half ready.

2. While the beans are boiled (or soaked), lightly fry the onions, carrots and garlic in sunflower oil, then add the mushrooms.

3 Peel the pumpkin, remove the seeds, cut into pieces and bake in the oven with salt, saffron and pepper until it becomes soft and does not let the juice.

4. Meanwhile, peel potatoes, cut into cubes and put the stew in a cauldron. When it becomes soft, add mushrooms, beans and juicy pumpkin from the oven, sprinkle with salt and pepper. Stir until ready to cook the stew. Lay out on the plates. When serving, decorate with tomatoes and herbs.

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