Black Bean Pumpkin Stew

• 240 g black beans, drained and rinsed — Low-sodium canned black beans, drained and rinsed
• 55 g dry red lentils, rinsed — Dry red lentils
• 200 g canned pumpkin — No-salt-added canned pumpkin
• 150 g canned tomatoes — No-salt-added canned tomatoes
• 100 g red pepper, diced — Raw red bell pepper
• 70 g onion, diced — Raw yellow onion
• 15 g natural peanut butter — Natural peanut butter
• 2 g ground cumin — Ground cumin
• 1 g smoked paprika — Smoked paprika
• 18 g lime juice — Fresh lime juice
• 0.6 g fine salt — Fine salt

Method

1. 1Measure ingredients: Whisk the pumpkin baseMeasure pumpkin, no salt tomatoes, peanut butter, cumin, and smoked paprika using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Whisk the pumpkin baseWhisk pumpkin, tomatoes, peanut butter, cumin, paprika, salt, and 300 g water directly in the slow-cooker insert until no peanut streaks remain.1 min 30 secLook for: The orange-red base is completely smooth and pourable.Safety: Declare peanut and place the slow cooker on a dry heat-safe surface.
3. 3Measure ingredients: Load the stewMeasure black beans, dry red lentils, pumpkin, no salt tomatoes, and red bell pepper using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Load the stewStir in black beans, rinsed lentils, red pepper, and onion until the lentils are fully submerged.1 minLook for: Beans and vegetables are evenly distributed with no dry lentils on the surface.Safety: Rinse beans and lentils and use cans with intact seals.
5. 5Slow-cookCover, making sure the lid or cover is fully secure.Look for: The slow-cook stage is complete and ready for the next action.
6. 6Cook on high for 3 hours 30 minutesCook on high for 3 hours 30 minutes without lifting the lid during the first 3 hours.210 minLook for: Lentils have collapsed, pepper is tender, and the stew coats a spoon.Safety: Avoid escaping steam and do not use a cracked insert.
7. 7Measure ingredients: Finish with limeMeasure black beans, dry red lentils, pumpkin, no salt tomatoes, and red bell pepper using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
8. 8Finish with limeStir vigorously for 45 seconds, verify the center reaches 165°F, switch off the cooker, add all lime juice, and rest uncovered for 10 minutes.10 min · 165°FLook for: The stew mounds softly in the bowl and tastes bright rather than raw.Safety: Verify 165°F and refrigerate leftovers within 2 hours.