This Mexican stew is hearty enough to satisfy both vegetarians and meat eaters, with butternut squash, black beans and juicy tomatoes
Prep:30 mins
Serves 4
600g medium vine tomatoes, or 400g can chopped or cherry tomatoes2 tbsp olive oil2 onions, finely chopped2 large garlic cloves, finely chopped1 red bird’s-eye chilli, deseeded and finely chopped1 tsp cayenne pepper1 tsp oregano1 bay leaf600g butternut squash, peeled and cut into cubes12 pitted green olives, roughly chopped150ml red wine½ vegetable stock cube200g jar piquillo pimiento peppers, or 2 roasted Romano peppers, roughly chopped400g can black beans or red kidney beans, drained and rinsedsmall bunch chives, snipped175ml soured cream
STEP 1If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.STEP 2Heat 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 3Add 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 4Add the beans to the pan and reheat. Serve with chives and soured cream on the side.
