1.Drop beans into medium saucepan of boiling water. Return to the boil; drain, then drop into medium bowl of iced water; drain. Remove outer skin from beans.
2.Heat half the oil in large frying pan, add minces; cook, stirring, until browned. Remove from pan.
3.Heat remaining oil in same pan, add onion and garlic; cook, stirring, until browned lightly. Add pumpkin, cook, stirring, 1 minute. Return mince to pan with rice and allspice; stir in stock, bring to the boil. Reduce heat; simmer, covered tightly, about 12 minutes or until rice is tender, season to taste.
4.Remove from heat; stir in beans, juice and coriander. Serve with lemon wedges and yogurt.
Some butchers sell a pork and veal mixture, this is fine to use here buy 500g.Note