Quick butternut and bean stew with cauliflower ‘rice’
- April 2016
- Serves 4
- Hands-on 30 min
Serving this butternut and bean stew, with rice made from cauliflower, in a recipe that tastes great and ups your veg intake too.
- 7g (1g saturated)
- 48.3g (28.6g sugars)
- 1 butternut squash, peeled and cut into 1cm dice
- 1 cauliflower, quartered
- Olive oil for drizzling
- 2 red onions, finely sliced
- 1 tbsp clear honey
- 2 tbsp Henderson’s Relish (or Worcestershire sauce if you’re not vegetarian)
- 2 x 400g tins chopped tomatoes
- ½-1 tbsp Tabasco (to taste)
- 400g tin kidney beans, drained and rinsed
- Bunch fresh flatleaf parsley, leaves roughly chopped
- Bring a large pan of water to the boil and cook the squash over a medium heat for 15 minutes. Remove with a slotted spoon and pat dry on kitchen paper. Add the cauliflower to the water and boil for 10 minutes until just tender, then drain and dry.
- Meanwhile, in a large deep frying pan, heat a glug of oil and add the onions. Fry for 5 minutes, then add the honey, Worcestershire sauce and chopped tomatoes.
- Turn up the heat and bubble the tomato sauce for 10 minutes, then stir in the butternut squash, Tabasco and kidney beans. Gently simmer until ready to serve.
- If you have a food processor, whizz the cauliflower to a crumb texture. If you don’t have a food processor, chop it very finely, taking care not to burn your fingers. Put in a medium bowl and stir in the parsley, a glug of oil and plenty of salt and pepper. Serve with the bean stew.
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