Bean and Butternut Stew
Ingredients
150g Kidney Beans
2 tablespoons of olive oil
1 x large onion chopped
3 x peeled sliced carrots
1 x large chopped sweet potato
2 x sticks of celery sliced
1 x de-seeded chopped chilli
3 x cloves crushed garlic
900ml vegetable stock
1 x bay leaf
1 x whole cinnamon stick
½ bunch coriander stems
300g of peeled deseeded butternut
Himalayan Rock salt to taste
1. Soak the beans overnight. Place in saucepan with cold water, (no salt) and simmer until tender and drain.
2. Heat the olive oil in large pan/pot over medium heat, then add onions, carrots, celery and sweet potato and cook for 5 mins, not browning them.
3. Add the chilli and garlic and cook gently for a couple of minutes
4. Add the cooked beans, stock, bay leaf, cinnamon stick and chopped stems only of half a bunch of coriander, and simmer for 15 mins.
5. Then add the peeled, cubed butternut and simmer until cooked.
6. If there is too much liquid, strain off stock and boil hard in a separate pot to reduce.
7. Then return and stir it in with the remainder of the chopped coriander stems. You could add some cream if you like 🙂
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