Oaxacan-Style Butternut Squash and Black Bean Stew (Vegan)
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Ingredients
- 600 g butternut squash, peeled and cubed
- 400 g black beans
- 2 tbsp ancho chilli paste
- 400 g plum tomatoes
- 1 onion
- 2 garlic cloves
- 300 ml vegetable stock
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 206 kcal
- Protein
- 9.5 g
- Carbohydrate
- 34.3 g
- of which sugars
- 9.6 g
- Fat
- 1.1 g
- of which saturates
- 0.2 g
- Fibre
- 10.5 g
- Salt
- 1.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion and garlic cloves in a large pan for 5 minutes until soft.
- 2
Stir in the ancho chilli paste and plum tomatoes, then add the butternut squash and vegetable stock.
- 3
Cover and simmer for 20 minutes until the squash is nearly tender.
- 4
Add the black beans and simmer uncovered for a further 10 minutes until the squash is fully tender and the sauce has thickened.
- 5
Scatter with fresh coriander before serving.
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