Vegetable Potjiekos (South African Slow-Cooked Butternut and Bean Pot)
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Ingredients
- 400 g butternut squash
- 800 g tinned butter beans
- 2 carrots
- 2 red onion
- 3 garlic cloves
- 400 ml vegetable stock
- 2 bay leaves
- 1 tsp smoked paprika
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 354 kcal
- Protein
- 14.8 g
- Carbohydrate
- 47.8 g
- of which sugars
- 10.5 g
- Fat
- 8.3 g
- of which saturates
- 0.9 g
- Fibre
- 13.9 g
- Salt
- 2.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and chop the onion, then fry in the vegetable oil for 8 minutes until softened.
- 2
Stir in the garlic and smoked paprika and cook for 1 minute.
- 3
Peel and cube the butternut squash and carrots, add to the pot with the vegetable stock and bay leaves.
- 4
Cover and simmer for 25 minutes until almost tender.
- 5
Add the butter beans and cook for a further 10 minutes.
- 6
Season to taste and serve.
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