15 October 2020
The Knidos Cookery Club kitchen was forced to decamp to Bishkek, Kyrgyzstan this week as an unfolding political crisis rocked this Central Asian state that neighbours Kazakhstan.
In the spirit of the recently revived 90s TV cookery show, Ready Steady Cook, we grabbed a selection of items after a quick dash around the nearest supermarket and came up with a red bean and pumpkin chilli, continuing our October Squashfest theme.
We had to opt for a bit of convenience this time as it’s hard cooking in a strange kitchen, so we bought a jar of a spicy tomato sauce called Cobra, and used ready cooked red beans. If you have more time on your hands, then substitute the Cobra with KCC’s very own spicy tomato sauce and soak some dried beans overnight.
Ingredients (Makes 3-4 servings)
- 500 g pumpkin
- 250 g spicy tomato sauce
- 250 g cooked red beans
- 50 ml olive oil
- Heat the olive oil in a frying pan and then add the pumpkin, chopped into 2 cm x 1 cm cubes, and stir fry for five minutes over a medium heat.
- Add the spicy tomato sauce, stir well and simmer for 20 minutes or so until the pumpkin is cooked but firm.
- Add the red beans and stir well and heat through. Serve with boiled rice and some crusty bread.
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