Colombian Cargamanto Bean Casserole with Roasted Pumpkin, Criollo Sausage, and Arepa Crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray and toss it with 1 tablespoon vegetable oil, a pinch of salt, and some black pepper. Roast for 25 minutes, until browned on the edges and tender inside.

2. 2

   Meanwhile, place the drained cargamanto beans in a large pot with the water and bay leaf. Bring to a boil, reduce the heat, and cook partially covered for 60 to 70 minutes, until tender but not falling apart.

3. 3

   In a wide skillet, cook the criollo sausage over medium heat for 6 to 8 minutes in its own fat until browned. Remove and reserve. If the skillet looks too dry, add a little of the remaining oil.

4. 4

   In the same skillet, add the rest of the vegetable oil, scallions, white onion, garlic, and red bell pepper. Sauté for 5 minutes. Add the tomato, ground cumin, annatto or paprika, grated panela, vinegar, the remaining salt, and the remaining black pepper. Cook for 10 minutes, stirring, until a thick hogao forms.

5. 5

   Add the browned criollo sausage to the hogao, mix well, and cook 2 more minutes to blend the flavors.

6. 6

   When the beans are tender, remove the bay leaf and add the hogao with sausage and the roasted pumpkin to the pot. Cook everything together over medium-low heat for 12 minutes, stirring gently so that some of the pumpkin melts and lightly thickens the casserole.

7. 7

   In a clean skillet, toast the crumbled cooked white arepas over medium heat for 4 to 5 minutes until they become golden and crisp crumbs.

8. 8

   Turn off the heat, add the chopped fresh cilantro, and adjust the salt if needed. Serve hot and finish each portion with the crispy arepa crumbs on top.