ingredients
- 3 medium onions (finely sliced)
- 1 clove of garlic (crushed)
- Half a teaspoon of dried red chilli flakes or fresh chilli (without seeds)
- Half teaspoon ground allspice
- 400g tin of chopped tomatoes
- 1 small butternut squash - peeled, seeded and cut into small chunks)
- 1lb sweet potatoes (peeled and cut into small chunks) pepper to taste
- 400g can blackeye beans
- 1 tablespoon (15ml) vegetable oil
method
- Fry onions in the oil until they have softened
- Add remaning ingredients, except the blackeye beans. Cover and cook on a medium low heat for approximately 20 minutes, until the squash and the potatoes are soften
- Just before you are ready to serve the stew add the blackeye beans and cook for about 5 minutes to heat them through.
Serving suggestions
Serve with rice or a jacket potato with salad
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