1/4 lb. West Indian pumpkin (calabaza), peeled, cut into chunks (about 1/2 cup)
1/2 cup alcaparrado condiment (recipe follows), drained
2 cans (15-1/2 oz. each) pink or red kidney beans, drained, rinsed
1/2 tsp. black pepper
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Let's Make It
Heat oil in large saucepot on medium heat. Add ham; cook and stir 3 minutes.
Add tomato sauce and sofrito sauce base; mix well. Cook 5 minutes. Add broth and pumpkin; mix well. Cover. Bring to boil. Stir in alcaparrado condiment and beans. Return to boil. Reduce heat to low. Season to taste with pepper.
Simmer, uncovered, 15 minutes or until sauce is slightly thickened. Serve over hot cooked rice.
Mix 1/3 cup chopped stuffed green olives and 2 Tbsp. capers. Refrigerate until ready to use. Or alcaparrado is available in jars in most Latino grocery stores.
If necessary to thicken sauce, mash several beans and pumpkin pieces; add to stew.
Substitute acorn squash for calabaza.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.