Cannellini Bean, Sweet Corn and Pumpkin Stew.

recipe name

July 10th, 2011

This stew is sweet and deliciously light, it is great served by itself or with brown rice.

Makes four large serves.


  • 1 cup dried cannellini beans or two tins
  • 1 onion
  • 1 tablespoon grated ginger
  • 600 grams butternut pumpkin (about 1/2 a medium pumpkin)
  • 1 teaspoon fresh rosemary
  • 2 tablespoons mirin
  • 2 tablespoons soy sauce
  • 2 tablespoons miso paste
  • 1 tablespoon lemon juice
  • Lemon rind 1/4 lemon
  • 6 button mushrooms
  • 2 ears of corn


If using dried beans soak them overnight and boil until tender. Set aside.

Prepare the pumpkin by peeling it and cutting it into small half inch chunks.

Thinly slice the onion and add to the soup pot with about a tablespoon of oil. Fry for a few minutes until the onions are browning. Add the grated ginger and pumpkin to the pot. Add the rosemary, soy sauce, mirin, miso, lemon juice and rind.

Just cover the pumpkin with warm water and leave to simmer. Finely chop the mushrooms and add to the pot.

Cut the corn kernels from the ear of corn.

When the pumpkin is soft use a potato masher to break up the pumpkin. Add the cannellini beans and corn kernels and stir through. After a minute remove from the heat and serve.