How is the fregola prepared in this recipe?

The Sardinian fregola is cooked using vegetable broth, similar to how risotto is prepared, ensuring a rich and creamy texture as it absorbs the liquid.

What role do the different seaweeds play in this dish?

Kombu seaweed is used during the black bean soaking and cooking process to enhance flavor, while arame seaweed is rehydrated and boiled separately before being added to the final dish for an umami boost.

Is it necessary to soak the black beans for 12 hours?

Yes, the recipe specifies soaking the dried black beans for 12 hours with kombu algae, changing the water once, to ensure proper cooking and flavor development.

How is the pumpkin incorporated into the fregola?

Cooked pumpkin is stewed with leek, olive oil, thyme, and paprika, then mixed into the hot, freshly cooked fregola along with the prepared black beans and arame seaweed.

How should I store leftover Autumn Fregola?

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth if needed to restore moisture.

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Autumn Fregola with Pumpkin and Black Beans
[Vegan]

VC By: Valentina Chiappa

Author Bio

Italian classics made vegan. Valentina Chiappa: photographer and author of the blog PAROLE VEGETALI, vegan for... Read More

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A warm bowl of Autumn Fregola with Pumpkin and Black Beans, garnished with fresh rosemary and thyme, showing the creamy texture of the fregola and chunks of pumpkin.

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Discover more recipes with these ingredients

Pumpkin

Autumn Fregola with Pumpkin and Black Beans [Vegan]

Dairy Free

Vegan

A dish full of colors and autumn fragrances! This fregola will fill you up and wanting so much more. The combination of pumpkin and black bean complement each other so well! Give it a go!

Ingredients You Need for Autumn Fregola with Pumpkin and Black Beans [Vegan]

2 1/4 cup pumpkin, cooked
1 cup of Sardinian durum wheat fregola
2 cups of dried black beans
4 tablespoons of extra virgin olive oil
1 teaspoon of arame seaweed
2 branches of fresh rosemary
2 sprigs of fresh thyme
1 piece of kombu seaweed
1 piece of leek
1/2 tablespoon of sweet paprika
vegetable stock to taste
whole sea salt to taste
water as needed

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How to Prepare Autumn Fregola with Pumpkin and Black Beans [Vegan]

Wash the beans under running water then soak them in plenty of fresh water for 12 hours together with the kombu algae, changing the water once. At the end, toss out the water and cook the beans in plenty of clean water with the seaweed for the best flavor.
Cut the cut leek into rings and place it with a pinch of salt on the bottom of a pan with the extra virgin olive oil, the thyme sprigs and the paprika. Add the stewed pumpkin and cook for a few minutes. Then, turn off the flame and add the finely chopped rosemary.
Let the argan seaweeds in warm water for 1 hour, then boil for 10 minutes and then drain.
Use the vegetable broth to cook the fregola exactly as you would for a risotto. When cooked and when the fregola is still hot, add the stewed pumpkin, beans and seaweed.