Smoky Black Bean Stew
Ingredients: butternut squash, garlic, salt, pepper, ground coriander · 60 min cook time · 532kcal · ₩18,500
Ingredients
1whole butternut squash, 4cloves garlic, 1pinch salt, 1pinch pepper, 1teaspoon ground coriander, 2teaspoon oil, 1whole red bell pepper, 1whole green bell pepper, 1whole orange bell pepper, 1teaspoon smoked paprika, 2whole red onions, 4leaves bay leaves, 1tablespoon balsamic vinegar, 2cans black beans, 100g okra, 1bunch coriander, 2whole tomatoes, 1whole chilli, 1whole lime, 200g brown rice, 100g yogurt
Instructions
1. Cut the butternut squash in half, remove the seeds, and cut into 3 cm chunks. Place in a roasting tray.
2. Season the butternut squash with a pinch of salt and pepper, and a teaspoon of ground coriander. Add a teaspoon of oil and toss to coat.
3. Slice three bell peppers (red, green, orange) and add them to a separate roasting tray. Season with salt and pepper, a teaspoon of smoked paprika, and a teaspoon of oil. Massage the seasonings into the peppers.
4. Place both trays of vegetables into the oven at 200°C (400°F) for 30-35 minutes.
5. Peel and roughly chop two onions, reserving a quarter for the salsa. Crush four cloves of garlic.
6. Heat a tablespoon of oil in a casserole-style pan. Add 4-6 bay leaves and let them slowly fry to release their natural oils.
7. Add the crushed garlic and chopped onions to the pan. Add a little water to stop hard frying and allow the onions to soften and intensify their sweetness without excess fat.
8. Once the onions have softened and intensified, add balsamic vinegar and turn the heat back up to full whack.
9. Add two tins of black beans (with their juice) to the pan. Half-fill both tins with water, swish it about, and add back into the pan. Stir and bring to a boil.
10. Remove the roasted butternut squash and peppers from the oven. Scrape the butternut squash into the pan. Add the roasted peppers to the pan. Add a little water to the roasting tray of peppers to deglaze and pour the juices into the stew.
11. Add 100g of sliced okra to the stew. Turn down the heat and simmer for 15-20 minutes.
12. For the salsa, finely chop the reserved quarter of onion, coriander, two tomatoes (deseeded), and one chilli. Grate the zest of a lime and squeeze in the juice. Mix all ingredients together.
13. Serve the smoky bean stew with brown rice, a dollop of yogurt, a sprinkle of coriander, and a generous spoonful of the fresh salsa.
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