Pumpkin Butterbean Stew

Great use for those pumpkins!

Ingredients

  • 400g tinned butter beans
  • 1 small pumpkin
  • 5 tbsp olive oil
  • 1 onion, white is best but red is fine
  • 2 garlic cloves
  • 2 tbsp tomato purée
  • 800g tinned tomatoes
  • 1 tsp sugar
  • Pinch mixed spice
  • 2 tbsp flat leaf parsley plus extra to serve

Method

Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins.

Season generously, then stir in the beans. Leave to simmer for 10 mins.

Serve with parsley and a drizzle of olive oil.

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