It’s still winter, so I can cover up a nice dish that I used to have at home. I have my house and I take a vegetable recipe in summer, but they boil me with pumpkins and potatoes, or I’m cold.

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It is worth buying vegetables that are in season. We have beans, bean specials, and current eye white beans, and you can decide to cook and use what you have on hand. This is a delicious, very healthy, slow cooker, rush cooker.

Ingredients for 2 people – Easy difficulty – Cooking time 2:30 hours

160g Dry white beans 160g

1 sweet onion

2 garlic

1 celery

2 tomatoes

1 teaspoon of sweet paprika

Half a teaspoon of cumin

1 carrot

400 g peeled pumpkin

2 Median pope

1 liter Vegetable soup or water

Extra virgin olive oil

Sal

Black pepper

How to make White Beans with Butternut Squash and Potato

Dried beans must be soaked for 8 hours. Wash it, it’s cold water and put them in a container.

Wash the potatoes, celery, carrots and tomatoes. Peel the onions and garlic and chop finely with the celery. Peel the pumpkins, carrots and potatoes. Cut the squash into cubes, leaving a large portion so it doesn’t fall apart completely during cooking. Chop the carrots.

Heat a little olive oil in a large pot or casserole, fry the onions with the garlic and celery, and add a little salt. Keep the heat low so it doesn’t burn. When golden, add grated or canned tomatoes, spin a few times, add paprika and cumin, and stir well.

Add the carrots and beans made with pumpkin. Cover the broth with water and add the pumpkin (cut with a knife and chop completely by hand) and black pepper.

Bring to a boil, add a little more broth or cold water to “frighten” and bring to a boil. Reduce heat, cover, and heat for at least 2 hours. Stir gently from time to time and check the liquid level.