Butternut Squash Peanut Stew with Black Eye Beans
This butternut squash peanut stew is a great winter warmer. The peanut gives it a wonderful creaminess which you won't be able to get enough of!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 Servings
- 1 Butternut Squash approx. 1.5kg, chopped into cubes
- 1 Scotch Bonnet Pepper
- 1 Medium Onion chopped
- 3 cloves Garlic minced
- 1 Red Pepper cut into chunks
- 1 tbsp Cumin
- 2 tbsp Tomato Puree
- 125g Peanut Butter
- 500ml Vegetable Stock
- 1 400g Can Black Eye Beans drained and rinsed
- 100g Spinach
- Bunch Fresh Coriander chopped
- Handful Chopped Peanuts
Heat 3 tablespoons of oil in a large pot oven a medium heat. Add the butternut squash and cook for 10 minutes. Pierce the scotch bonnet and add to the pot, if the stew gets too spicy at any point then remove the pepper. Cook for another 5 minutes.
Add the garlic and cook for another 5 minutes followed by the onion. Cook for another 10 minutes. Add the red pepper and cook until it's softened.
Add the cumin, tomato puree, peanut butter, vegetable stock and black eye beans. Bring to the boil then reduce to low and simmer for 15 minutes. At some point during this time you should taste to check the spice levels and reduce the scotch bonnet when it's reached your preferred heat. Once the sauce has thickened remove from the heat and add the spinach. Stir through to wilt and then serve the stew with your grain of choice and topped with coriander and peanuts.