Squash and Black Bean Stew

Serves 2 - 4

A great, quick midweek supper for those rainy days.

Ingredients

  • 300g of peeled butternut squash (around 1/2 a large one)

  • 1 small white onion 

  • 2 garlic cloves 

  • 1 celery stick 

  • 1 small red chilli 

  • 1/2 tsp coriander seed 

  • 1/2 tsp cumin seed

  • 1/2 sweet smoked paprika 

  • 2 tsp of tomato puree 

  • 1/2 lime 

  • 1 tsp of good vinegar (optional)

  • 300 - 400ml ml of chicken or vegetable stock 

  • Parsley, dill and a good handful of spinach 

  • Salt & pepper 

  • 2-3 tbs of olive oil 

Method

Peel and dice the squash into small cubes. Place on a small baking tray and roast in the oven at 190°C for 15–20 minutes, until soft and lightly golden.

Meanwhile, peel and dice the onion and celery and cook gently until soft and golden. Finely chop the garlic and add to the pan.

Lightly toast the seeds until they start to pop. Ideally, grind them in a pestle and mortar, but if you don’t have one, freshly ground works just as well. Add this to the onion mix.

Stir in the chilli, smoked paprika and tomato purée and cook for another couple of minutes. Add the stock of your choice with a pinch of salt and a twist of black pepper. Cook for a further 5 minutes, then add the black beans and roasted squash.

Simmer gently on a low heat for around 20 minutes. Finish with the herbs and spinach, a squeeze of lime and a splash of vinegar.

Tip

Serve with a grain or some crusty sourdough. I often add a bit of ferment to this too, but that’s totally your choice. It’s on my list to make a few jars of veggie ferments, but this one from Jamie Ferments is so good.

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