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Recipes || Butternut Squash and Kidney Bean Stew

Butternut Squash and Kidney Bean Stew

I might hate the lack of light, warmth, and the inability to take a good blog picture after work, but there are some things that I do like about the autumn. Mainly snuggly clothing and the food. 

This recipe is fairly quick and easy. If you had a slow-cooker, it would be a great thing to set a timer for and come home from work to. It makes quite hearty portions and it was nice to have the next day for lunch (and a bit more for dinner served over some rice and a green salad to make it feel a bit different than the night before.) 

Butternut Squash and Kidney Bean Stew

Butternut Squash and Kidney Bean Stew
Yields 8
Print
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 teaspoon of rapeseed oil
  2. 2 red onions, chopped
  3. 1 medium butternut squash, chopped and deseeded
  4. 1 green pepper, chopped
  5. 1 teaspoon of basil
  6. sprinkle of chilli flakes
  7. 1 vegetable stock cube in 500 mL of water
  8. 50 g of red lentils
  9. 800 g of canned tomatoes
  10. 4 cloves of garlic, crushed
  11. 800 g of canned kidney beans, drained and rinsed
  12. salt and pepper to taste
Instructions
  1. In a large stew pot, heat up your teaspoon of oil. Add in your onions, butternut squash and green pepper. Stir regularly for around 10 minutes or until the onion has started to brown.
  2. Then add in your stock, tomatoes, red lentils, basil, chilli and garlic. Bring to a boil then reduce the heat. Cover with a lid and simmer for 20 minutes.
  3. Add in the beans and cook (covered) for another 10 minutes. The stew will be ready to serve when the butternut squash is cooked through and tender.
  4. Top with a sprinkle of salt and pepper
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Rhyme & Ribbons http://rhymeandribbons.com/

kidney beans
chopped butternut squash
chopped vegetables
cooking Butternut Squash and Kidney Bean Stew
Butternut Squash and Kidney Bean Stew
bowls of Butternut Squash and Kidney Bean Stew
Butternut Squash and Kidney Bean Stew

Do you have any favourite seasonal recipes? 

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