|Tasty Thursday - Butterbean and butternut squash stew recipe|
Serves 4 with crusty bread and butter
You will need:
1 tin of butterbeans
2 tbsp of olive oil
2 garlic cloves
1 tin of passata
425ml of vegetable stock
350g butternut squash
Drain and rinse the beans.
Chop the onions and fry with the olive oil in a large pan for 10 minutes. Add the garlic, passata, stock and seasoning.
Bring to the boil and simmer for 20 minutes.
Meanwhile, peel, de-seed and chop the butternut squash into chunks.
Add the squash and the beans to the pan and simmer for another 20 minutes.
Serve with crusty bread and butter.