Directions:
- Sort and wash pinto beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans. Combine beans and 4 cups water in pan; bring to a boil. Reduce heat, and simmer 30 minutes. Cover and simmer 30 minutes or until tender.
- Heat oil in a large nonstick skillet over medium heat. Add onion, squash, carrot, and chile; cook 10 minutes, stirring frequently. Add to bean mixture. Stir in sage, thyme, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until squash is tender. Stir in salt. Ladle stew into individual bowls; sprinkle with pumpkinseed kernels.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.47 Kcal (1191 kJ) | ||
| Calories from fat | 82.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.17g | 14% | |
|---|---|---|---|
| Cholesterol | 0.49mg | 0% | |
| Sodium | 633.61mg | 26% | |
| Potassium | 817.66mg | 17% | |
| Total Carbs | 43.34g | 14% | |
| Sugars | 9.77g | 39% | |
| Dietary Fiber | 13.64g | 55% | |
| Protein | 11.37g | 23% | |
| Vitamin C | 18.4mg | 31% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.1mg | 12% | |
| Calcium | 153.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 57.16 Kcal (239 kJ) | ||
| Calories from fat | 16.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 14% | |
|---|---|---|---|
| Cholesterol | 0.1mg | 0% | |
| Sodium | 127.31mg | 26% | |
| Potassium | 164.29mg | 17% | |
| Total Carbs | 8.71g | 14% | |
| Sugars | 1.96g | 39% | |
| Dietary Fiber | 2.74g | 55% | |
| Protein | 2.28g | 23% | |
| Vitamin C | 3.7mg | 31% | |
| Iron | 0.4mg | 12% | |
| Calcium | 30.9mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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