- Preparation and cooking time
- Serves 4
This Mexican stew is hearty enough to satisfy both vegetarians and meat eaters, with butternut squash, black beans and juicy tomatoes
- 600g medium vine tomatoes, or 400g can chopped or cherry tomatoes
- 2 tbsp olive oil
- 2 onions, finely chopped
- 2 large garlic cloves, finely chopped
- 1 red bird's-eye chilli, deseeded and finely chopped
- 1 tsp cayenne pepper
- 1 tsp oregano
- 1 bay leaf
- 600g butternut squash, peeled and cut into cubes
- 12 pitted green olives, roughly chopped
- 150ml red wine
- ½ vegetable stock cube
- 200g jar piquillo pimiento peppers, or 2 roasted Romano peppers, roughly chopped
- 400g can black beans or red kidney beans, drained and rinsed
- small bunch chives, snipped
- 175ml soured cream
- STEP 1
If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.
- STEP 2
Heat the oil in a heavy-based frying pan with a lid and add the onions and garlic. Soften gently, stirring occasionally. Stir the chilli, cayenne, oregano and bay leaf into the onions. Stir-fry for 1 min, then stir in the squash, olives and wine. Simmer for a couple of mins, stirring, then add the tomatoes and 200ml water. Crumble in the stock cube and stir. Bring to a simmer, cover and cook for 30 mins, stirring occasionally.
- STEP 3
Add the peppers to the pan and check the seasoning. Add extra water if it’s looking dry. Cover and cook for a further 25-30 mins until the squash is tender. Can be frozen at this stage for up to 1 month – defrost overnight in the fridge before continuing with the recipe.
- STEP 4
Add the beans to the pan and reheat. Serve with chives and soured cream on the side.