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Pumpkin with White Beans and Bacon
Pumpkin and white beans combine in this hearty, nutrient-rich stew that’s perfect for preserving. Pumpkin is loaded with vitamins A, C, and E to support immunity and eye health, while white beans provide plant-based protein, iron, and folate for energy and heart health. This savory-sweet blend, accented by smoky bacon and a tang of red wine vinegar, makes an ideal pressure-canned meal for cozy days.
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By Diane Devereaux | The Canning Diva®
Last updated: August 12, 2025
Key Takeaways
- Combines the sweetness of pie pumpkin with the smoky richness of bacon.
- Uses dried navy, cannellini, or great northern beans for added protein and fiber.
- Processes in a pressure canner to provide a shelf-stable meal in a jar, lasting upwards of 3 to 5 years in storage.
Tell Me More About This Recipe
Pumpkin and white beans are both packed with health benefits that make them a great addition to any diet. Pumpkin is rich in vitamins A, C, and E, which support eye health, boost the immune system, and act as powerful antioxidants. It’s also high in fiber, helping with digestion and promoting a feeling of fullness.
White beans, on the other hand, are an excellent source of plant-based protein and provide essential nutrients like iron, magnesium, and folate, which contribute to heart health, energy production, and overall well-being. Together, they make a nutrient-dense, satisfying meal.
This satisfying pressure canning recipe can be found in my book, The Complete Guide to Pressure Canning. It boasts over 90 canning recipes specifically designed for pressure canning. From meats and fish, to stocks and soups, this book gives you everything you need to preserve food in jars.
Pumpkin with White Beans and Bacon
Makes about 6 quarts or 12 pints
This popular but simple stew is the perfect combination of pumpkin, beans, and bacon providing sustenance on a cold day. The red wine vinegar provides a gentle tang of flavor while the pie pumpkin provides sweet warmth.
Ingredients
- 2 1/2 cups dried navy, cannellini, or great northern beans (16 ounces)
- 12 slices of bacon
- 2 small pie pumpkins, peeled, seeded and cut into 1-inch pieces (about 1 1/2 pounds each)
- 2 medium red bell peppers, diced (1 cup)
- 2 tablespoons dried oregano
- 1 teaspoon course sea salt (optional)
- 1/2 teaspoon black pepper
- 6 cups chicken broth (or vegetable)
- 4 cups water
- 3 tablespoons red wine vinegar
Instructions
- Thoroughly rinse and clean the dried beans, discarding any disfigured or shriveled beans and any rocks or debris. Set aside.
- Cut the bacon into 2-inch pieces using kitchen scissors and place into a large stockpot. On medium heat, cook bacon for about 5 minutes or until the pieces are slightly crisp. Remove from heat. Place the bacon in a bowl and set aside, leaving the bacon grease in the stockpot.
- Remove the stem from the pumpkins, then slicing downward from the opening, cut the pie pumpkin lengthwise into long quarters. Remove the seeds and save to toast later. Working in batches, heat the quarter in the microwave on high for 5 minutes, or in the oven at 400°F for 15 minutes, flesh side down. When cooled to the touch, use a pairing knife to easily peel the skin from the pumpkin.
- Cut the pumpkin flesh into 1-inch chunks and add to the stockpot with bacon grease. Add the bell peppers, oregano, salt, and pepper and mix well. Lightly brown the pumpkin for about 6 to 8 minutes. Toss the mixture often to fully coat with bacon grease.
- Add the broth, bacon, and dried beans to the stockpot, and mix well. Bring to a boil over medium-high heat. Once at a boil, reduce heat and simmer for 5 minutes. Add the water and red wine vinegar, and simmer for 2 additional minutes. Remove from heat.
- Using a funnel and slotted spoon, fill each jar three-quarters full of pumpkin mixture. Be sure to obtain a good ratio of of ingredients in each jar.
- Next ladle the broth into each jar, filling to a 1-inch headspace. Remove any trapped air pockets and add additional broth if necessary to maintain the 1-inch headspace.
- Wipe the rim of each jar with a washcloth dipped in vinegar. Place a lid and ring on each jar and hand tighten.
- Process in a pressure canner at 10 PSI, or according to your elevation and canner type. Process quart jars for 90 minutes and pint jars for 75 minutes.
Ingredient Tip: If you do not have access to pie pumpkins you may substitute one large, or two medium, butternut squash in this recipe. Peel and cut the squash into 1-inch chunks and add to the recipe as you would the pie pumpkins.
Pumpkin with White Beans and Bacon
Servings
Makes about 6 quarts or 12 pints
servingsPrep time
20
minutesThis popular but simple stew is the perfect combination of pumpkin, beans, and bacon providing sustenance on a cold day. The red wine vinegar provides a gentle tang of flavor while the pie pumpkin provides sweet warmth.
Ingredients
2 1/2 cups 2 1/2 dried navy, cannellini, or great northern beans (16 ounces)
12 slices 12 bacon
2 small 2 pie pumpkins, peeled, seeded and cut into 1-inch pieces (about 1 1/2 pounds each)
2 medium 2 red bell peppers, diced (1 cup)
2 tablespoons 2 dried oregano
1 teaspoon 1 course sea salt (optional)
1/2 teaspoon 1/2 black pepper
6 cups 6 chicken broth (or vegetable)
4 cups 4 water
3 tablespoons 3 red wine vinegar
Instructions
- Thoroughly rinse and clean the dried beans, discarding any disfigured or shriveled beans and any rocks or debris. Set aside.
- Cut the bacon into 2-inch pieces using kitchen scissors and place into a large stockpot. On medium heat, cook bacon for about 5 minutes or until the pieces are slightly crisp. Remove from heat. Place the bacon in a bowl and set aside, leaving the bacon grease in the stockpot.
- Remove the stem from the pumpkins, then slicing downward from the opening, cut the pie pumpkin lengthwise into long quarters. Remove the seeds and save to toast later. Working in batches, heat the quarter in the microwave on high for 5 minutes, or in the oven at 400°F for 15 minutes, flesh side down. When cooled to the touch, use a pairing knife to easily peel the skin from the pumpkin.
- Cut the pumpkin flesh into 1-inch chunks and add to the stockpot with bacon grease. Add the bell peppers, oregano, salt, and pepper and mix well. Lightly brown the pumpkin for about 6 to 8 minutes. Toss the mixture often to fully coat with bacon grease.
- Add the broth, bacon, and dried beans to the stockpot, and mix well. Bring to a boil over medium-high heat. Once at a boil, reduce heat and simmer for 5 minutes. Add the water and red wine vinegar, and simmer for 2 additional minutes. Remove from heat.
- Using a funnel and slotted spoon, fill each jar three-quarters full of pumpkin mixture. Be sure to obtain a good ratio of of ingredients in each jar.
- Next ladle the broth into each jar, filling to a 1-inch headspace. Remove any trapped air pockets and add additional broth if necessary to maintain the 1-inch headspace.
- Wipe the rim of each jar with a washcloth dipped in vinegar. Place a lid and ring on each jar and hand tighten.
- Process in a pressure canner at 10 PSI, or according to your elevation and canner type. Process quart jars for 90 minutes and pint jars for 75 minutes.
Notes
- Ingredient Tip: If you do not have access to pie pumpkins you may substitute one large, or two medium, butternut squash in this recipe. Peel and cut the squash into 1-inch chunks and add to the recipe as you would the pie pumpkins.
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People Often Ask
Q: Can I use canned pumpkin instead of fresh?
A: No, fresh cubed pumpkin is the best option for this recipe to maintain the proper texture and density during and after processing. I have not created nor tested this recipe using pureed pumpkin to give us the texture and density required.
Q: What’s the best bean choice for this recipe?
A: Navy, cannellini, or great northern beans all work beautifully. Each offers a slightly different texture—navy beans are creamier, while cannellini hold their shape well.
Q: Can I omit the bacon for a vegetarian version?
A: Yes, simply use vegetable broth instead of chicken broth and skip the bacon. Consider adding smoked paprika for a touch of smoky flavor.
About the Author:
Diane Devereaux, The Canning Diva®, is a nationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.
