Smokey Butternut + Black Bean One Pot

Smokey Butternut + Black Bean One Pot

It’s that time of the week again! Here’s the 2nd recipe from my mini batch-cook series: Smokey Butternut + Black Bean One Pot. Vegan, gluten free, delicious and rammed with goodness.

Black beans are one of my favourite legumes – they’re rich in protein and fibre, helping to feed your friendly gut bacteria and keep you well satiated. With the additional ingredients I’ve chosen to combine in this dish, this is a real nutrient-dense power meal! Lots of colour and complementing spices for a flavour-packed Mexican vibe dish.

This recipe will make 3/4 meals if you wish to make it as part of your food prep. Or feed a group of you for supper! I like to add salad or extra veggies + some whole-grains too, boosting the complex carbohydrate content further if I’m likely to need more fuel. Avocado is also delicious as a side to this dish but is best sliced fresh just before eating to prevent it from oxidizing.

Ingredients:

400g butternut squash cut into small cubes

1x 400g can of black beans, drained

1x 400g tinned chopped tomatoes

1 tsp ground cumin

1 heaped tsp ground turmeric

1/2 tsp smoked paprika

1/2 – 1 tsp hot chilli flakes

1 tbsp olive oil

1 large red onion diced (or 1 small + 2 eschalion shallots)

2 garlic cloves

2 tsp balsamic vinegar

sea salt + black pepper to season

Method:

Drizzle the olive oil into a deep sauté pan and gently heat through

Add the diced onion/shallots and garlic and let sweat for a few minutes

Add in the butternut squash and spices and mix until very fragrant and the squash is well coated, a couple of minutes or so.

Empty the can of tomatoes into the pan and 2 tsp balsamic vinegar, turn the pan to a medium-low heat and simmer for 12-15 minutes.

Drain the black beans and rinse thoroughly, add these to the mixture, season with a little S+P, then continue to cook for another 10 minutes with the lid on (the butternut squash should be soft enough to cut through, but not mushy) *if the overall texture becomes a too thick, add 1-2 tbsp of water to loosen.

If you’re making this as part of your food prep, store in tight, tuppawear containers and it’ll last you through the week (pair with rice + salad if you wish).

I hope you enjoy this, remember to tag me in your photos if you make it, I love to see your creations!

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