Pumpkin, Sweet Potato and White Bean Stew (Slow Cooker)
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| Serves | 6 |
| Prep time | 20 minutes |
| Cook time | 6 hours |
| Total time | 6 hours, 20 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Main Dish |
| Misc | Child Friendly, Freezable, Pre-preparable, Slow Cooker |
Easy and healthy pumpkin, sweet ptoato and white bean stew.
Ingredients
- 1 tablespoon sunflower oil
- 1/2 Medium leek (finely chopped)
- 500g sweet potato (peeled and cut into chunks)
- 500g butternut / squash pumpkin (peeled and cut into chunks)
- 2 Small Golden or Red Delicious apples (peeled, cored and diced)
- 1 can canellini beans (400g, rinsed and drained)
- 1/2 cup syrup from pears in syrup
- 3 cups home made chicken or vegetable stock (Refer to Basics page)
- Extra water
- Salt
- 1 teaspoon crushed garlic
Directions
| 1. | Heat the oil in a large saucepan and add the garlic and leek. Cook on low for a few minutes until the leek becomes soft. |
| 2. | Add the sweet potato and a pinch of salt and cook for 5 minutes over medium heat. Add the pumpkin and apple and cook for another 5 minutes. |
| 3. | Transfer the vegetables and apple to the slow cooker and add the stock, syrup and beans. Add extra water to ensure that the vegetables are covered. |
| 4. | Cook on low for 6 to 8 hours |
| 5. | Serve with rice, cous cous or pasta. |
Note
Moderate Salicylates, Low Glutamates, Low Amines
For home made stock recipes refer to the basics page.
If you don't have a slow cooker you can cook this stew in the saucepan on a low heat for about 40 minutes.
