savoury

Butternut Chilli

• time: 90
• servings: 4

Ingredients

• 600 g medium vine tomatoes
• 400 g chopped tomatoes
• 2 tbsp olive oil
• 2 onions
• 2 garlic cloves
• 1 red bird's-eye chilli
• 1 tsp cayenne pepper
• 1 tsp oregano
• 1 bay leaf
• 600 g butternut squash
• 12 green olives
• 0.5 vegetable stock cube
• 200 g piquillo pimiento peppers
• 400 g black beans
• 1 small bunch chives
• 175 ml soured cream

Cookware

• heavy-based frying pan

Method

1. If using fresh medium vine tomatoes (or use chopped tomatoes tinned), pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.
2. Heat olive oil in a heavy-based frying pan with a lid and add onions finely chopped and garlic cloves finely chopped. Soften gently, stirring occasionally. Stir red bird's-eye chilli deseeded and finely chopped, cayenne pepper, oregano, and bay leaf into the onions. Stir-fry for 1 minute, then stir in butternut squash peeled and cubed and green olives roughly chopped.
3. Simmer for a couple of minutes, stirring, then add the tomatoes and 200 ml water. Crumble in vegetable stock cube and stir. Bring to a simmer, cover and cook for 30 minutes, stirring occasionally.
4. Add piquillo pimiento peppers (or 2 roasted Romano peppers) roughly chopped and check the seasoning. Add extra water if it's looking dry. Cover and cook for a further 25 minutes to 30 minutes until the squash is tender.
5. Add black beans drained and rinsed to the pan and reheat. Serve with chives snipped and soured cream on the side.