Chilean Bean and Squash Stew
Comforting, velvety Chilean stew brimming with squash, creamy beans, sweetcorn, and fresh fragrant basil.
Ingredients
1 tbsp olive oil500ml
1 brown onion, chopped1 each
400g peeled butternut squash, cubed1 each
1 tin (400g) cannellini beans, drained400g
1 tin (400g) butter beans, drained400g
700ml chicken stock10 cubes
250g tinned or frozen sweetcorn500g
2 tbsp chopped fresh basil30g
1 mild pepper or banana chilli, chopped1 each
Method
- Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
- Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £3.65 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£11.25 est. · serves 4