Butternut squash, three types of beans, and lots of tomatoes. Really tasty, full of flavour, and unfortunately very morish with a good chilli hit. The recipe serves 8-10 so lots to freeze, for another meal.
INGREDIENTS serves 8-10
3 tbsp olive oil
1 butternut squash (1kg), chopped into 2cm chunks
2 red onions, peeled and sliced
2 red peppers, stalk, seeds and pith discarded, flesh cut into 2cm cubes
4 garlic cloves, crushed
1 tablespoon fine sea salt
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 teaspoons chilli powder
1½ teaspoons ground cinnamon
2 bay leaves
3 x 400g tins chopped tomatoes
3 x 400g tins beans (kidney, black, mixed),
50g dark chocolate 70% cocoa content
handful chopped coriander
pickled jalapeños
METHOD
Pre Heat the oven to 200C
Put a tablespoon of oil in a large casserole pot over a high heat, then add the chunks of squash and fry, stirring regularly, for five minutes, until they start to turn bronze in colour. Use a slotted spoon to transfer to a plate.
Pour the remaining two tablespoons of oil into the pot, add the onions and peppers, and cook, stirring occasionally, for 15 minutes, until they start to collapse and soften. Add in the garlic, cook, stirring, for 3 minutes more, then tip the squash back into the pot with the salt, ground spices and bay leaves. Give everything a good mix, then add the chopped tomatoes and beans. Fill two of the tomato tins with water, pour that into the pot, too, then break the chocolate into squares and add to the mix.
Bring everything up to a boil, then cover the pot, transfer to the centre of the oven and cook for 45 minutes. Take off the lid and cook for a further 15 minutes, until the squash is meltingly soft and the chilli has thickened.
Stir through a few tablespoons of the brine from the pickled jalapeños to taste, and serve with the chopped jalapeños, sprinkle over the coriander.
Serve with wraps or rice
Leave a Comment