Butternut Chilli
Ingredients
- Onion: 1, Chopped
- Butternut Squash: 1, Cubed
- Vine Tomatoes: 400g
- Red Wine: 150ml
- Vegetable stock cube: 1/4
- Black turtle beans: 400g tin
- Soured Cream: 2 tbsp
- Piquillo peppers: 6, Chopped (or 1 roasted Romano pepper)
- Garlic: 1 large clove, chopped
- Cayenne Pepper: 1 tsp
- Oregano: 1 tsp
- Red chilli: 1, finely diced
- Pitted Green Olives: 6, Chopped
- Bay Leaf
- Chives
- Lemon Juice
- Olive Oil
Method
- Cut the lemon into small pieces, each with skin.
- Pour boiling water over the tomatoes, count to 30, quarter, peel and chop.
- Soften the onion and garlic in olive oil in a heavy lidded pan.
- Stir chilli, cayenne, oregano and bay into onion then stir-fry for 1 minute.
- Add squash, olives, lemon and wine. Simmer, stirring, for 2 min.
- Add tomatoes, 150ml water and crumbled stock cube. Gently simmer, cover and cook for 20 min.
- Chop the peppers and add to the pan. Taste for salt, adding extra water if drying out.
- Cover and cook for a further 20 min until lemon is tender.
- Drain and rinse the beans. Add to the pot.
- Reheat now, later or tomorrow. Serve with soured cream and chives.
Recipe Source: Harry