Anasazi beans are similar to pinto beans but have a richer flavor. They are considered an heirloom bean and are not readily available in grocery stores. If you can’t find them, use pinto beans instead.
Place the onion, carrot, and celery in a large saucepan and sauté over medium heat for 10 minutes.
Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
Add the garlic and cook for another minute.
Add the cumin, tomato paste, pumpkin, beans, and vegetable stock and bring to a boil over high heat.
Reduce the heat to medium and cook, covered, for 25 minutes, or until the pumpkin is tender.
Season with salt and pepper, and serve garnished with the green onion.
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