Butternut Squash & Black Bean Stew

Updated: Jun 11

We are heating things up in the colder months and what better way than with a flavoursome stew Depending on availability and time there are 2 ways to make the recipe.


I HAVE A BIT OF TIME

4 portions(apx)


Ingredients

1/2 Large Butternut Squash

1 Cup Dried Black Beans

1 Red Onion

1 Spring Onion

1 Large Tomato

1/2 Cup Fresh Coriander

1 minced Garlic clove

1 Cup Water

2 Tbsp Extra Virgin Olive Oil


Seasonings Too taste: Cayenne Pepper, Black pepper, Himalayan/Sea Salt, Smoked Paprika


Method

  1. Soak black beans overnight (2-3 hours) if in a rush

  2. In a large pan Boil black beans according to pack instructions

  3. Cut butternut squash and remove seeds.

  4. Wash & cut into cubes (be careful!)

  5. Add Butternut Squash and chopped onion to the pot

  6. Remove spring onion outer skin, wash, chop and add to pan

  7. Add the seasonings and oil to pan and stir

  8. Add freshly chopped coriander & tomato. Adding water as desired.

  9. Simmer until all is softened and flavours have fused

Serve with brown/wild rice, BFree Wraps sweet potato mash





Short on time? We used pre-prepped varieties from our local Sainsburys.

SUPER QUICK

3 portions (apx)


Ingredients

300g Sainsburys Butternut Squash Soup Mix

1 Carton So Organic Black Beans

1 Large Tomato

1 Spring Onion

1/2 Cup Fresh Coriander

1 minced Garlic clove

1 Cup Water

2 Tbsp Extra Virgin Olive Oil


Method

  1. Heat up oil and add butternut squash and seasonings to taste

  2. Stir until they begin to soften

  3. Add black beans

  4. Add tomato & garlic. Keep stirring!

  5. Add water and let simmer on a medium heat

  6. Sprinkle in the chopped coriander and tomato. Cook for a further 5 mins

Serve with brown/wild rice, BFree Wraps sweet potato mash


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