Ingredients Jump to Instructions ↓

  1. 1 1/2 cups (7 ounces) fresh borlotti beans

  2. 1 1/2 cups (7 ounces) winter squash

  3. olive oil

  4. 4 - 5 big leaves of kale (3 1/2 ounces)

  5. 2 tablespoons butter

  6. 1 medium onion, chopped

  7. 2 - 4 red jalapeno chiles, halved, seeded, and chopped

  8. 2 garlic cloves, chopped

  9. 1 pound of fresh plum tomatoes, chopped or 14-ounce can

  10. 2 teaspoons paprika

  11. 1 ounce of almonds, dark roasted and finely ground

  12. 2 ounces dark 70% dark chocolate, broken into pieces

  13. salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180C / 350F / Gas mark 4. Bring a large saucepan of water to a boil, add the borlotti beans and cook for about 10-15 minute until they are just cooked or even slightly undercooked. Drain and cool under cold running water, and set aside.

  2. Cut the squash flesh into good-sized chunks, about 2 cm or 3/4-inch squares, place them in a roasting pan and toss with olive oil. Roast them in the oven for about 20 minutes until caramelized on the outside but still firm. Reduce the oven temperature to 130C/ 250F / Gas mark 1/2. (hs note: alternately, you can brown the squash in a skillet.)

  3. Without removing the central stem, cut the kale across the leaf into 2cm / 3/4-inch slices. Melt the butter into an oven-proof casserole dish (pot) and fry the onion and chilies gently over a low to medium heat for 20-30 minutes, until caramelized. Add the garlic and fry for three minutes more. Add the tomatoes and paprika, bring to a boil, reduce the heat and simmer gently for 15 minutes. Add the ground almonds, chocolate, squash, borlotti beans, kale, and a teaspoon of salt. Stir until the chocolate has melted. Cover the casserole and put it in the oven to cook gently for 2 hours.

  4. Serves 4.


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