2 tbsps olive oil
3 cloves of garlic
2 cups of finely chopped onion
2 tbsps chilli powder
1 tsp ground coriander
2 cups of butternut squash
2 tbsps ground cumin
28 ozs of rinsed and drained black beans
14 ozs drained cannellini beans
14 ozs diced tomatoes (reserve the juices)
2 cups vegetable broth
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1. Take a heavy bottomed pot and heat oil in it over a medium-high heat. Add the garlic and onions and saute until they are golden brown, for about 10 minutes.
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2. Add the squash to the pan and cook for 3-5 minutes, stirring in the mixture of chilli powder, coriander, cumin and onion until the squash is well coated.
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3. Add the vegetable stock, beans and tomatoes with the juice and bring to the boil.
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4. Reduce the heat and allow to simmer until the squash becomes tender (it shouldn’t fall apart though), for about 20 minutes.
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5. Add salt and pepper to season and taste, then serve.
CategoryDinner
Ingredients
2 tbsps olive oil
3 cloves of garlic
2 cups of finely chopped onion
2 tbsps chilli powder
1 tsp ground coriander
2 cups of butternut squash
2 tbsps ground cumin
28 ozs of rinsed and drained black beans
14 ozs drained cannellini beans
14 ozs diced tomatoes (reserve the juices)
2 cups vegetable broth