· 1 small sugar pumpkin, peeled, seeded, and cut into 1" pieces

· 4 slices bacon

· ½ tsp BKW Original Gourmet Blend

· ½ tsp BKW Pepper Blend

· 1 T. chopped fresh oregano leaves

· 1 cup low-sodium chicken broth

· 1 15.5oz can cannellini beans, rinsed

· 1 T. red wine vinegar


1. Cook bacon over medium heat until crisp, about 6-8 minutes

2. Transfer bacon to a plate, let cool, and then break into pieces. Reserve the skillet

3. Add the pumpkin to the drippings in the skillet; cook, stirring occasionally, until browned, 5-7 minutes

4. Add the broth, oregano, and the BKW Original Gourmet and Pepper Blend. Cover and cook, stirring occasionally, until the pumpkin is tender, 6-8 minutes more

5. Add the beans and vinegar and heat through, about 2 minutes

6. Top with the bacon and serve!

Makes 4 servings

Presented by: Matt Beeler, BKW Seasonings

Date: 10/29/2013

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