Creamy Pumpkin Mexican Beans and Rice

Dear Turkey,

When I invent a

New kind of beans and rice, I

Get so excited

Creamy Pumpkin Mexican Beans and Rice

(serves 4)

Ingredients (for the beans):

- 1/4 c olive oil

- 1 T garlic, minced or pressed

- 1 T cumin (ground)

- 3 T brown sugar

- 3 cans beans, undrained if you use a good brand like Goya (I used 2 cans of black and 1 can of small white)

- 1/2 c pumpkin (from a can, or leftover mashed squash or sweet potatoes would be good, too)

- 1/2 c sour cream, cream, or plain yogurt
- 1/2 c orange juice (or whatever juice you have, like apple cider, or pineapple)

Instructions:
- Combine the first 4 ingredients in a pan and cook, stirring, for about 3-5 minutes, or until the garlic starts to brown.
- Add the beans and cook on medium heat until most of the liquid cooks off, about 10 minutes. Try not to stir it so it can develop a nice crust at the bottom. A nonstick or cast iron pan helps with this. When it starts to smell deliciously umami, it's ready.
- Add remaining ingredients and heat to boiling. Turn off heat and let stand 5 minutes.
- Serve with rice (I used brown rice with some turmeric, salt, and lime juice stirred in), salsa, cheese, hot sauce, and tortillas.

Enjoy,
Tofu