Beans and Rice in a Pumpkin

By Joe Cowan

Director of Operations


Fall is a very special time of year for food. All of the hard work from spring and summer starts to pay off big time. The herbs and vegetables that were planted are harvested and preserved. Vegetables are fermented and jarred. And it seems like the most amount of variety of ingredients are available from the farmers markets. This is the time of year that I like to experiment with different and bolder flavors as well as cooking techniques. I also like trying new or different varieties of my favorite foods in order to coax out the best flavors possible. This is also the time to hone in on a few skills that will make preparing large meals, like Thanksgiving and other holiday meals easier. Experimenting with different varieties of food has another advantage, I will base my seed planning for the next spring on the varieties that performed the best in my favorite dishes. Thai chili peppers and Blue Hubbard pumpkins are on the top of my list for next year.   


1 cup Dr. Cowan’s Garden Sea Island Red Peas, soaked and strained

2 cups chicken bone broth

1 apple, Granny Smith or other tart variety

2 tbsp butter

1 tbsp white wine or vinegar

1 large yellow onion, chopped

4 cloves garlic, chopped

1 tbsp dried rosemary

1 tsp dried chili pepper, chopped very small or ground

1 tsp Dr. Cowan’s Garden Leek Powder

1 tsp Dr. Cowan’s Garden Threefold Blend Spicy

¼ cup toasted walnuts, chopped

Salt to taste

1 large blue Hubbard or other pumpkin or squash, scooped



1 cup Dr. Cowan’s Garden Carolina Gold Rice

4 cups water

2 tbsp butter

1 Cinnamon Bark twist




  • In a saucepan over medium heat, combine the beans, broth, apple, butter, wine, onion, garlic, and salt. Simmer until almost all of the liquid is evaporated and the beans are soft. If all of the liquid is gone before the beans are cooked through, add ½ cup of water at a time and reduce that until they are done.
  • Meanwhile, In a medium saucepan with a lid add 1 cup of rice and 4 cups of water. Soak for 30 minutes and then rinse and strain. Add another 4 cups of water with a pinch of salt and bring to a boil. Cover and simmer for 25 minutes on low or until all the water has evaporated and the rice is soft and fluffy.
  • In a large bowl, combine the beans and rice and add the powders, rosemary, chili pepper, walnuts, and salt and pepper to taste. Fill the pumpkin as much as possible. Bake in a parchment lined tray at 350 degrees for 45 minutes or until the pumpkin is totally soft and cooked through. Slice down the middle for presentation and serve with Greek Yoghurt or sour cream.