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White Bean Stew with Winter Squash and Kale

Serves 6 

  • 2 large butternut squash
  • 1 large onion - chopped
  • 2 cloves garlic – minced
  • 240g (8oz) butter beans
  • 2 red pepper - chopped
  • 1 tbsp dried oregano
  • 1 tbsp paprika
  • 2 pints bouillon stock
  • 2 tbsp tomato puree
  • 1 tbsp basil - chopped
  • 240g (8oz) kale ( removed from stems and shredded)
  1. Preheat the oven to 220°C / 420°F / gas mark 7.
  2. Peel and chop the butternut squash into small chunks and roast for approximately 20 minutes until cooked but still firm.
  3. Fry the onions, garlic and peppers in a large pan until soft. Add the oregano and paprika and cook for three more minutes until the herbs and spices are fragrant.
  4. Add the bouillon stock and bring to the boil, before mixing in the tomato puree.
  5. Turn down the heat. Add the roasted butternut squash and butter beans and cook for a further 10 minutes.
  6. Blanch the kale in salted water. Drain and add to the stew for the final few mitnutes of cooking.
  7. Chop the fresh basil and add to the stew.
  8. Season with salt, pepper and some sugar.