250g black turtle beans, soaked overnight in cold water
1 tbsp olive oil
2 onions, chopped
4 garlic cloves, chopped
2 tbsp Cooks’ Ingredients chilli & orange paste
2 tsp hot smoked paprika
1 tsp ground cinnamon
400g can chopped tomatoes
2 rosemary sprigs
500ml Cooks’ Ingredients vegetable stock, hot
400g butternut squash, diced
2 tsp cider vinegar
50g Greek light salad cheese, finely crumbled
handful coriander leaves
crusty bread or rice, to serve
1. Drain the beans and place in a large saucepan. Cover with water, bring to the boil and simmer for 30 minutes. Drain the beans and set aside, rinse the pan and return to the heat.
2. Heat the oil in the pan and cook the onion and garlic for 5-10 minutes, stirring until the onion is softened and golden. Add the paste, paprika and cinnamon and cook for 2 minutes more. Stir in the tomatoes, rosemary and stock and bring to the boil.
3. Return the beans to the pan. Partially cover with a lid and simmer for a further 45 minutes or so. Add the squash for the last 20 minutes of cooking time, until the beans are very tender and the chilli has thickened. Stir in the vinegar.
4. Divide between bowls, and sprinkle with cheese and coriander. Serve with crusty bread or rice.
This recipe appeared in Waitrose Health, Spring /Summer 2019 issue
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