Mashed Pumpkin Pinto Beans Food

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CREAMY MASHED PUMPKIN



Creamy Mashed Pumpkin image

I found this recipe from Kraft and the family loved this version of mashed pumpkin for a change. Potatoes are also wonderful done this way. It depends on the moisture in the cooked pumpkin as to how much cream you may need and of course I do prefer the good "ol" aussie Kraft cheddar for this recipe! :-)

Provided by Tisme

Categories     Vegetable

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 5

500 g pumpkin
1/2 cup cheddar cheese, grated
1/4 cup cream (up to)
black pepper, to taste
salt, to taste

Steps:

  • Remove the seeds and skin from pumpkin and cut into smaller pieces.
  • Boil steam or microwave the pumpuntil until tender.
  • Drain pumpkin and mash the pumpkin until smooth, add grated cheese, cream (enough to make smooth) , pepper and salt and continue to mash until cheese has melted.

Nutrition Facts : Calories 133, Fat 9.4, SaturatedFat 5.9, Cholesterol 31.4, Sodium 94, Carbohydrate 8.8, Fiber 0.6, Sugar 1.8, Protein 5.1

MASHED PUMPKIN



Mashed Pumpkin image

This dish is often eaten with roti ( a local flatbread) but it will make a great vegetable side dish to any meal. What West Indians call pumpkin is actually calabaza squash.

Provided by WizzyTheStick

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon vegetable oil
1 small onion (chopped)
2 garlic cloves (minced)
1/4 teaspoon cumin seed
2 cups calabaza squash (chopped 1 inch pieces) or 2 cups butternut squash (chopped 1 inch pieces)
salt (to taste) (optional)

Steps:

  • Heat oil in a saucepan and fry onions until translucent.
  • Add garlic and fry until light golden brown.
  • Add cumin seeds and fry until they begin to pop and release their aroma. (About 30 seconds).
  • Mix in the pumpkin and saute for 1-2 minutes.
  • Add 1/4 cup water. Cover and lower heat to med low. Cook for about 10 minutes or until tender.
  • Remove lid and mash pumpkin with fork or potato smasher thingy:-)until smooth.
  • Add salt if using. If water is not yet absorbed, cover and simmer until water is absorbed.
  • Remove pot from heat and serve as a side dish with rice or roti.

Nutrition Facts : Calories 39.8, Fat 3.5, SaturatedFat 0.5, Sodium 1.2, Carbohydrate 2.2, Fiber 0.3, Sugar 0.8, Protein 0.3

SMASHED PINTO BEANS



Smashed Pinto Beans image

Make and share this Smashed Pinto Beans recipe from Food.com.

Provided by Loves2Teach

Categories     Kid Friendly

Time 35m

Yield 7 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
1 teaspoon olive oil
2 garlic cloves, minced
1/2 cup tomato sauce
2 (15 ounce) cans pinto beans, rinced and drained
1 cup beef broth
1 tablespoon hot sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 teaspoon pepper
1 -2 tablespoon red wine vinegar

Steps:

  • saute chopped onion in hot olive oil in a pan over medium high heat for 5 minutes, or until onion is tender.
  • Add minced garlic, and saute for 1 minute.
  • Stir in tomato sauce and remaining ingredients.
  • Bring to a boil, reduce heat, and simmer for 8 minutes.
  • Mash bean mixture with a potato mashed until thickened, leaving some of the beans whole.

PINTO BEAN CAKE



Pinto Bean Cake image

Your cake-loving guests won't believe that pinto beans is the surprise ingredient in this recipe for spice cake decorated with candied cherries and pecans.

Provided by Suzanne Stull

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Yield 14

Number Of Ingredients 14

1 cup white sugar
¼ cup butter
1 egg
2 cups cooked pinto beans, mashed
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 cup golden raisins
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon ground allspice
½ cup chopped pecans
2 cups diced apple without peel

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease one 9 or 10 inch tube pan.
  • Cream butter or margarine and sugar together. Add the beaten egg and mix well. Stir in the mashed cooked beans and the vanilla.
  • Sift the flour, baking soda, salt, ground cinnamon, ground cloves, and ground allspice together. Add the chopped pecans, golden raisins, and the diced apples to the flour mixture. Stir to coat. Pour flour mixture into the creamed mixture and stir until just combined. Pour batter into the prepared pan.
  • Bake at 375 degrees F (190 degrees C) for 45 minutes. Dribble with a simple confectioner's sugar icing and garnish with candied cherries and pecan halves, if desired.

Nutrition Facts : Calories 226 calories, Carbohydrate 39 g, Cholesterol 22 mg, Fat 6.8 g, Fiber 3.8 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 203.3 mg, Sugar 22.6 g

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