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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Heat the canola oil in a large skillet over medium high heat.

Slice the onions and apples thinly and add to the oil. Sprinkle with a dash of salt. Sautee until tender, about 5 minutes.

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Meanwhile, cut the sausages into 6-8 portions and cut 8 “legs” up to within 3/4 inch of the top, leaving a “head” for the octopus. I left some grown up sausages for mom and dad here.

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Add the sausages to the skillet and pour on the bottle of beer.

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Reduce heat to medium and cook until the sausages are done and plumped, about 10-15 minutes, rotating to brown evenly.

Cook the 3 cups of vegetables in a bit of canola oil, salt and pepper and serve along side the Hoctopi and about 1/2 cup of black beans. Garnish with mustard for the adults.

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Add mustard eyes to the hoctopi for the finicky sharks.

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How do you serve your kids hot dogs?

You may also enjoy Spooky Graveyard Spaghetti

 

 

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