Oregano, jerk seasoning, bay leaf and balsamic vinegar are some of the ingredients that come together to make this flavourful butternut squash and black bean stew. Eat it on its own or serve with a grain of your choice for a more fulfilling meal.
- 150g chopped fresh butternut squash
- 400g tin black beans, drained and rinsed
- 2 small shallots, finely chopped
- 3 medium garlic cloves, finely minced
- 1 tsp jerk seasoning
- 1 tsp dried oregano
- 1½ vegetable stock cube
- 1 small bay leaf
- 3 tbsp tomato purée (paste)
- 1 tbsp balsamic vinegar
- Large handful baby spinach
- 1 tbsp chopped coriander, to serve
- 100g Kamut grain
- Start by cooking the Kamut grain using one part Kamut to three parts water. Top with more water if necessary and allow up to 45 minutes of cooking time. The grain stays al dente once cooked.
- Add a small splash of water to a medium saucepan over medium heat then add the shallots and garlic and cook for 3 minutes until soft. Add the tomato purée, vegetable stock cube, jerk seasoning, oregano, bay leaf, balsamic vinegar and around 250ml of water and stir well and cook for a further 5 minutes.
- Add the squash and black beans to the pan and cook still on a low-medium heat until the squash is tender and around half of the liquid evaporates, approximately 20 minutes.
- Once the squash is cooked, based your bowl with spinach, add the Kamut and then top with squash and black bean stew. Sprinkle with fresh coriander
Cook time excludes cooking time for the Kamut grain.
Keywords: butternut squash, kamut grain