Sometimes, only stew will do. Particularly in winter and you need something warm and nourishing. With the bulky butternut squash and black beans, and the warming spices like cinnamon and cumin, this is the perfect stew for that.
It's a one pot wonder and really easy to make. If you don't have all the ingredients listed just see what you have got in the fridge and bung it in. It's great way to get all your veggies in, especially if they need using up before they get too old to eat.
Batch cook this dish and have it for your lunches in the week, or have a good tuck in with friends and family.
1 tbsp of Olive Oil
1 medium onion, diced
2 sticks of Celery, diced
1 large carrot, cubed
1 medium Butternut Squash (roughly 800g), cubed into bite-sized chunks (peel first if preferred)
1 Red Pepper, finely sliced
2 cloves of Garlic, crushed
2 tsp of Smoked Paprika
2 tsp of ground Cumin
1/2 tsp of ground Cinnamon
1/4 tsp of ground Cayenne Pepper (optional, if you like the heat!)
1 tsp of dried Thyme
2 tbsp of Bouillon mixed with half a litre of boiling water
400g of tinned Tomatoes
230g (drained weight) of Black Beans or Kidney Beans
1 tbsp of Balsamic Vinegar
1 tsp of Chipotle Paste
50g of Cavolo Nero or Kale, washed and finely chopped especially at the stalk ends
Squeeze of fresh lime juice
Fry the onions, celery and carrots in the oil and a good pinch of sea salt in a deep pan for 5 minutes.
Add the butternut squash, red pepper and garlic, and sauté for a further 5 minutes.
Add your spices and thyme, and give it a good stir for about a minute before adding the stock (bouillon and water), tomatoes, black beans, balsamic vinegar and chipotle paste. Bring to the boil and simmer for 20-25 minutes.
And finally, when the Butternut Squash is cooked through (al-dente), add the Cavolo Nero and cook for a further 5 minutes until it's cooked. Then take off the heat.
Top with fresh coriander and avocado. Serve with warm crusty bread.