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.