Kidlicious-“Baked” Pumpkin Black Beans with Hoctopi

This is my tale of two chilis. My quest in using up pumpkin from Halloween. With my pumpkin I made Spicy Pumpkin Black Bean Chili with Turkey and these sweet “Baked” Pumpkin Black Beans. My kids like to call any form of sweet baked beans candy beans, because of their distinct flavor.

This batch of beans are similar, but almost soup like, and were very much enjoyed by my kids. Especially when I topped them with Hoctopi, as my 9 year old called them. Turkey sausages (you may use hot dogs) split into legs to create octopus is what I used.

Please note: I’ll add the ingredients and cooking technique for the Hoctopi as well, but it WILL NOT be included in the recipe below, as you may vary it as you want and is just a guideline to creating a meal for finicky sharks. For the Hoctopi, you will only use the Baked Pumpkin Black Beans as a side dish, not a main dish as below.

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This is the recipe for the “Baked” Pumpkin Black Beans.

What you’ll need:
3 Tb bacon fat or canola oil
1/3 onion, finely diced
1 clove garlic, minced
4 cups black beans with liquid
29 oz pumpkin puree
1 tsp chicken bouillon
1/2 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
1/8 tsp liquid smoke
dash cinnamon
1/2 cup brown sugar
3 Tb ketchup
2 Tb apple cider vinegar

First refer back to this post to make the fresh black beans and pureed pumpkin. Or substitute canned. If using canned, DO NOT use the liquid from the beans. Instead, rinse and refill with water, then use that liquid. The cooking liquid from homemade beans is not as salty as the canned type, so that IS used in this recipe.

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In a large saucepan, heat the bacon fat (keep a jar of strained bacon grease in your fridge and refill every time you make bacon) over medium heat.

Add the onion and garlic and cook until tender and transparent, about 6 minutes.

Stir in the remaining ingredients.

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Cook over medium heat, uncovered about 45 minutes, until thickened and reduced.

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Cool slightly, garnish as desired, and serve. Makes 6 main dish servings.

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Baked Pumpkin Black Beans

Prep Time: 15 minutes

Cook Time: 10 hours, 45 minutes

Total Time: 11 hours

Number of servings: 6

Per Serving 632 calories

Fat 9 g

Carbs 113 g

Protein 30 g

6

Baked Pumpkin Black Beans

Weight Watchers PointsPlus®: 16

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 3 Tb bacon fat or canola oil
  • 1/3 onion, finely diced
  • 1 clove garlic, minced
  • 4 cups fresh black beans with cooking liquid
  • 29 oz pumpkin puree
  • 1 tsp chicken bouillon
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp chili powder
  • 1/8 tsp liquid smoke
  • dash cinnamon
  • 1/2 cup brown sugar
  • 3 Tb ketchup
  • 2 Tb apple cider vinegar

Instructions

  1. In a large saucepan, heat the bacon fat or canola oil over medium heat.
  2. Add the onion and garlic and cook until tender and transparent, about 6 minutes.
  3. Stir in the remaining ingredients.
  4. Cook over medium heat, uncovered about 45 minutes, until thickened and reduced.
  5. Cool slightly, garnish as desired, and serve.

Notes

If using canned, DO NOT use the liquid from the beans. Instead, rinse and refill with water, then use that liquid. The cooking liquid from homemade beans is not as salty as the canned type, so that IS used in this recipe.

Now to make this meal Finicky Shark (and autistic son) worthy.  We’ll use the beans as a side dish here.

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“Baked” Pumpkin Black Beans with Hoctopi

You’ll need

2 – 14oz packages of Jennie-O Turkey Sausage
1 Tb canola oil
1/2 red onion
1 apple
1 bottle of any beer (gluten free if needed) or chicken broth
3 cups of preferred vegetable for a side (I used zucchini)…

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A Tale of Two Chilis-Spicy Pumpkin Black Bean Chili with Turkey

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I don’t know about you but we have a lot of pumpkin left over from Halloween. Yes, we actually still do! I need to make some pie! Or figure some way to make sweet pumpkin tamales for Thanksgiving.

But not all things pumpkin have to be full of sugar. You can actually make some good clean whole food with pumpkin. So one day in my slow cooker I cooked up a pound of black beans AND 5 pounds of fresh pumpkin. And I created two unique flavors.

I came home and made Spicy Pumpkin Black Bean Chili with Turkey and “Baked” Sweet Pumpkin Black Beans. I absolutely LOVED the turkey chili, especially leftover for lunch, as the flavors mingled more the next day. And I enjoyed serving the “Baked” Black Beans with “Hoctopi”, perfectly named by my 9 year old Angel, which are turkey sausages cut into octopus shapes.

Now you can just as easily use 2-3 cans of black beans and one 29oz can of pumpkin purée for each of these chilis, but I love the idea of making these completely from scratch!

First, in your slow cooker, pour in one pound of dry black beans which have been picked through of all rocks and sand.

Lay 5 pounds of cut and seeded pumpkin on top of the beans and cover with water within an inch of the top. There is no need to peel the pumpkin, you will scoop the pulp out later. Add one Tb of salt, cover and set on low for 8-10 hours.

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This is how they will look when they are done.

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For this post I’ll share the Spicy Pumpkin Black Bean Chili with Turkey. (Click here for the “Baked” Sweet Pumpkin Black Beans with Hoctopi.)

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First scoop out the pumpkin from the rind and purée in batches in a blender to make enough puree for about 30oz of fresh pumpkin. Set aside.

Then continue with these list of ingredients.

Spicy Pumpkin Black Bean Chili with Turkey
2 Tb bacon fat or canola oil
1/3 onion
1 stalk celery
1 clove garlic
1 jalapeno
2 tomatoes
12 oz belgiun ale beer
20 oz lean ground turkey
3 cups black beans drained
29 oz pumpkin puree
2 Tb brown sugar
2 Tb ketchup
1 Tb apple cider vinegar
1/4 tsp liquid smoke
1/4 tsp cayenne pepper
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
4 dashes hot sauce
dash cinnamon

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First dice the onion, chop the celery, mince the onion, chop and remove seeds from the jalapeno, and dice the tomatoes.

In a large Dutch oven, heat the bacon fat over medium heat. If you don’t have bacon fat, you may use canola oil. I keep a jar of strained bacon fat in my refrigerator and refill it whenever I make bacon.

Add the garlic, onion and jalapeno and sauté about 3 minutes until tender.

Add the turkey and cook until browned, about 8 minutes.

 

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Stir in the tomatoes and cook 2 minutes more.

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Pour in the entire bottle of beer, but take a swig if you must.  Now for this I really wanted to use Pumpkin Ale, but I had none :-(, so I used his brother, this Belgium stuff right here by the same Blue Moon company. You really can taste it in the chili. Delicious!

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Simmer a few minutes more to allow the beer to reduce a bit. Then stir in the black beans.

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Finally stir in the pureed pumpkin and remaining ingredients.

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Continue cooking, uncovered over medium heat, until thickened, at least 30 minutes, stirring occasionally.

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Serve with a dollop of sour cream or Greek yogurt and some chives. Feel free to add some cheese too. I was keeping it light here.

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This makes about 6, 1 1/2 cup servings. I love this chili. It is full of health ingredients, plenty of fiber, low in fat, and loaded with protein. This really is a clean eating meal. And can be gluten free by substituting red wine for the beer or using gluten-free beer.

Enjoy healthy pumpkin eaters.

Spicy Pumpkin Black Bean Chili with Turkey

Prep Time: 45 minutes

Cook Time: 10 hours, 45 minutes

Total Time: 11 hours, 30 minutes

Number of servings: 6

Per Serving 623 calories

Fat 15 g

Carbs 83 g

Protein 41 g

6

Spicy Pumpkin Black Bean Chili with Turkey

Weight Watchers PointsPlus®: 16

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 2 Tb bacon fat or canola oil
  • 1/3 onion
  • 1 stalk celery
  • 1 clove garlic
  • 1 jalapeno
  • 2 tomatoes
  • 12 oz belgiun ale beer
  • 20 oz lean ground turkey
  • 3 cups black beans drained
  • 29 oz pumpkin puree
  • 2 Tb brown sugar
  • 2 Tb ketchup
  • 1 Tb apple cider vinegar
  • 1/4 tsp liquid smoke
  • 1/4 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 dashes hot sauce
  • dash cinnamon

Instructions

  1. First dice the onion, chop the celery, mince the onion, chop and remove seeds from the jalapeno, and dice the tomatoes.
  2. In a large Dutch oven, heat the bacon fat over medium heat. Add the garlic, onion and jalapeno and sauté about 3 minutes until tender.
  3. Add the turkey and cook until browned, about 8 minutes.
  4. Stir in the tomatoes and cook 2 minutes more.
  5. Pour in the entire bottle of beer.
  6. Simmer a few minutes more to allow the beer to reduce a bit. Then stir in the black beans.
  7. Finally stir in the pureed pumpkin and remaining ingredients.
  8. Continue cooking, uncovered over medium heat, until thickened, at least 30 minutes, stirring occasionally.
  9. Cool slightly and serve.

Notes

This really is a clean eating meal. And can be gluten free by substituting red wine for the beer or using gluten-free beer. Serve with a dollop of sour cream or Greek yogurt and some chives and some cheese if desired. This will change the nutrition slightly.

How do you plan to use your leftover pumpkin this season?

You may also enjoy Triple Meaty Ranch Beans