Pumpkin apple stew is the perfect fall comfort food! Great Northern beans are loaded up inside of this delicious, vegetarian pumpkin apple stew. It’s healthy, it’s hearty, and it is an absolutely delicious fall dinner recipe!

I am always looking for a new way to incorporate beans, specifically Hurst’s Beans, into my menu plan. Dried beans are economical, and Hurst is an Indiana business with deep roots and loyal fans. In business since 1938, the N.K. Hurst Company has employed Hoosiers and provided bean products for not only the surrounding area, but all over the country.

That’s why this Great Northern bean pumpkin apple stew is such a favorite of mine.

I love working with Indiana heritage brands, and Hurst’s is no exception.

Did you catch a few of my Hurst inspired recipes last year?

Easy slow-cooker chili

OR

Black Bean Brownies

THEN THERE WAS

Split Pea and Asparagus Soup

LET’S NOT FORGET ABOUT

Cinnamon spiced slow cooker Beans

AND

Slow Cooker 15 Bean Soup with Ham

AND, FINALLY

Navy Bean Chicken White Wine Stew

This week, I decided to take a few of my favorite flavors of FALL and combine them into a hearty, meat-free, Great Northern bean pumpkin apple stew.

If you would like to add meat to this dish, the stew makes a great bed for crisp bacon, pork belly, or roast pork loin. I wanted something light, yet still very flavorful. Best of all, making it filled my home with so many great smells. A bowl of this warded off all of the chill on a rainy Friday.

Serve the stew with a cup of hot tea and some fresh from the oven bread, and you have a nice night at home.

I used a pie pumpkin to make this Great Northern Bean Pumpkin Apple Stew because not only are they readily available, but they are much easier for the average home-cook (you and I) to take apart and peel. Mine cost $1.00, the apples were about $1.50, the beans were $1.75, and the stock and cider were a combined $4.00.

This averages out to a very economical meal or side dish for you, your family or a crowd.

This a meatless dish because sometimes, I just want a hearty, healthy meal that is easy to prepare and doesn’t have the added calories and fat that sometimes come with added meat. Feel free to add meat if you wish.

I make this pumpkin apple stew on the stove top, but it would also make an excellent slow cooker meal.

Just add 7 total cups of liquid (stock, cider and water) to the base of this recipe evenly (I would so 2 C cider, 2 C stock and 3 C water). Allow to cook on low for 6-8 hours, or until beans are tender. Season with salt and pepper (once it is done) and serve.

I layer mine in such a way as to not let the apples and pumpkin get TOO soft, so my order is beans, onion, garlic, thyme, liquid, apples, pumpkin. Works like a charm!

I would love to hear from you! Do YOU use dried beans? They are easier to use than you think. I soak and cook beans in batches, then I freeze them for later use. I like the taste, texture and consistency better than that of canned beans.

Need more recipe inspiration? Visit Hurst’s Beans on Facebook , @HurstBeans on Twitter, their website or Pinterest.

Here’s the Great Northern bean pumpkin apple stew recipe. Enjoy!

Serving Size Feeds 4-6 as a main dish, 6-8 as a side

Great Northern Bean, Pumpkin and Apple Stew

*Cooking beans beforehand= 2 1/2 hours *Stove top time= 1 hour Also great in a slow cooker. See post for details.

2 hr, 30 Prep (inc. refrigeration & rest time)

1 hrCook Time

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Ingredients

• 1 bag of Hurst’s Great Northern Beans, rinsed and drained
• 1 medium sweet onion, diced
• 1 TB of olive oil
• 1 TB of butter
• 2 cloves garlic, chopped
• 1/2 small pie pumpkin, peeled, seeded and chopped into 1 inch pieces
• 2 large apples (I used lg Gala), cored, peeled and cut into 1 inch pieces
• 1 sprig of fresh thyme
• 1 1/2 C apple cider
• 2 1/2 C vegetable stock
• 1 tsp ground cinnamon
• kosher salt and pepper to taste once finished cooking

Instructions

1. Place rinsed and drained beans in a dutch oven.
2. Fill with water to 2 inches over the beans.
3. Bring to a boil, stir, place on a lid and turn on low heat for 1 1/2 hours.
4. Remove from heat and keep covered 1 hour.
5. Drain beans in a colander.
6. In that same pot add the butter and olive oil.
7. On medium heat saute the onion until translucent then add in the thyme, garlic, pumpkin, apple, cinnamon.
8. Stir to combine.
9. Add in the beans and liquids.
10. Allow to simmer on low for 45 minutes to 1 hour OR until beans are tender and the apple and pumpkin are as well .
11. Taste and season with salt and pepper.

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