Ingredients
Original recipe: 6 substantial bowls. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 600 gCanned cooked hominy drained and rinsed
- 480 gCanned white beans drained and rinsed
- 500 gPumpkin peeled seeded and cubed
- 250 gPotatoes diced
- 180 gOnion diced
- 150 gCarrots diced
- 150 gRed bell pepper diced
- 3 cloveGarlic chopped
- 40 mlOlive oil
- 1200 mlWater
- 2 tspSmoked paprika
- 1 tspGround cumin
- 1 tspSalt
- ½ tspBlack pepper
- 40 gScallions sliced
Make it
- Heat 30 ml oil in a heavy saucepan. Cook onion, carrots and pepper over medium heat for 8 minutes.
- Add garlic, paprika and cumin and stir for 30 seconds. Add pumpkin, potatoes, water, salt and pepper and bring to a simmer.
- Cook partly covered for 20 minutes, then add hominy and beans. Simmer for another 15–20 minutes until the vegetables are very tender.
- Mash some pumpkin against the side of the pot to thicken the broth, leaving most beans and hominy whole.
- Divide into bowls and finish with scallions and the remaining oil.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.