Pumpkin-Kale Calico Bean Stew

¾ cup dried great northern beans

¾ cup dried pinto beans

¾ cup dried black beans

4 C vegetable or chicken stock or a mix of both

1 15 oz can of pumpkin

1 onion, chopped

1 ½ tsp ground cumin

1 tsp dried oregano, crushed

1 tsp chili powder

1 tsp salt

4 cups roughly cut Kale

1 14.5 oz can Italian – any style stewed tomatoes, undrained and cut up

1 TBSP bottled hot sauce

 

Directions:

Rinse beans, drain;  In a large saucepan combine beans and enough water to cover by 2 inches.  Bring to boiling; reduce heat.  Simmer, uncovered for 10 minutes.  Remove from heat.  Cover and let stand for an hour.  Drain and rinse beans again.   (in lieu of this, beans may be soaked overnight, eliminating this step)

 

In a slow cooker combine beans and next seven ingredients (through salt).  Cover and cook on low 11 to 12 hours or on high for approximately 6 hours.     If cooking on low, turn to high the last 30 minutes and add the final ingredients.

This recipe makes 6 1 ½ cup servings

Per serving: 280 Cal, 3 g fat, 969 mg sodium, 49 g carbs, 15 g fiber, 17 g protein.

Adapted from Better Homes and Garden