Pumpkin and bean stew with pork

Ingredients for 4 servings:

• 400 g lean pork
• 1 pinch(s) paprika powder
• 1 pinch(s) of pepper
• 1 onion(s)
• 250 g carrot(s)
• 500 g butternut squash
• 100 g green beans
• 1 bell pepper(s)
• 1 tsp vegetable oil
• 1 tbsp beans, white, from the can
• 2 cloves garlic
• 1 tbsp mixed herbs, fresh or frozen
• 300 ml vegetable broth, 1 tsp instant
• 400 g tomatoes, chunky, from the can
• 2 tbsp tomato paste
• 1 pinch of salt
• 2 tsp parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

the perfect companion for cold autumn days

Wash the pork, pat dry, dice, and season with paprika and pepper. Peel the onion, carrots, and pumpkin. Chop the onion, slice the carrot, dice the beans, and dice the bell pepper and pumpkin. Heat the oil in a pan and brown the meat all over. Then add the chopped vegetables, white beans, crushed garlic, mixed herbs, stock, diced tomatoes, and tomato paste, and mix well. Bring to a boil briefly, then cover and reduce the heat to low for about 40 minutes. If you want the pumpkin and peppers with a bit of a bite, add them in the last 20 minutes. Season the stew with salt and pepper and serve garnished with parsley.