Pumpkin and Butterbeans Rice *Vegan

Today we are making pumpkin, and we made it so well I literally ate all the leftovers, just straight up pumpkin, until it was done.


  • Rice
  • Butterbeans
  • Pumpkin
  • Onions
  • Garlic
  • Thyme
  • Cumin
  • Coriander
  • Sage
  • Salt
  • Coconut Milk
  • Sugar

Start with some rice. Set aside.

Cook the pumpkin, we usually steam them in the mircowave.

Fry some onions with cumin and coriander, add butterbeans. We used two cans, one we mashed and the other we put in the pan whole. Add the thyme and sage, and salt and coconut milk. Stir until thick, then remove from the heat and set aside.

Fry the pumpkin in low oil, add a few teaspoons of sugar, mixing well, and making sure the sugar does not char or burn. Add fresh sage, we picked them from our own plant.

When ready remove from the heat and dish.

Start with the rice. Add the warm butterbeans over it, beside the pumpkin. We made two batches of pumpkin. Square cuts ones and the rings, the rings got crispy and Ma Dolla decided to use them – hence me eating the whole bowl of square cut butternut with a fork.

This meal is quite exquisite, pumpkin is a lovely veg, and when prepared correctly a true wonder.
Happy cooking Dollas.

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