Squash and Butter Bean Stew

tinandthyme.uk

Cheryl Savage

2 tbsp extra virgin olive oil

1 tsp cumin seeds

1 large onion or two small ones - finely diced

1 large carrot finely diced

1 celery stick finely diced

1 pinch sea or rock salt

1 medium butternut squash weighing approximately 800 to 900g - peeled, deseeded and cut into 2cm chunks (a bit less than an inch).

2 plump cloves of garlic finely chopped

1 red chilli mild or hot as you prefer, but deseeded unless you like it really hot - finely chopped

3 to 4 sprig rosemary needles finely chopped

800 g tinned butter beans (lima beans) (2 tins) or 450 to 500g cooked and drained

400 g tinned chopped tomatoes

1 tsp red wine vinegar or 1 tbsp red wine

300 ml light vegetable stock

½ tsp sea or rock salt

good grinding of black pepper

Directions at tinandthyme.uk

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