Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1 large onion, diced

  3. 1 tablespoon ground cinnamon

  4. 2 tablespoons chilli powder

  5. 4 cloves garlic, crushed

  6. 1 tablespoon cumin seeds, toasted

  7. 2 tablespoons fresh lemon juice

  8. 4 large tomatoes - peeled, seeded and coarsely chopped

  9. 1 medium butternut squash, peeled and diced

  10. 1 (400g) tin pinto beans, drained and rinsed

  11. 225ml (8 fl oz) water salt and freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. In a large heavy-bottomed pot, heat olive oil and sauté the onion for a few minutes. Add the cinnamon and chilli powder and continue to sauté for another 2 minutes. Mix in the garlic and cumin seeds, sauté for 2 minutes more before adding lemon juice and the tomatoes. Mix thoroughly so the stew doesn't get too chunky.

  2. Stir the squash, pinto beans and water into the stew. Season with salt and pepper to taste. Let the stew simmer for 1 hour, or until squash is tender. Stir occasionally and add more water if necessary. The finished stew should have a nice, thick texture.


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