Recipes / 25 September, 2018 / My Baba
How To Make Squash and Black Bean Chilli
As part of Organic September, Soil Association has partnered with Riverford farm to bring us this delicious organic recipe.
- 1 medium organic butternut, large onion or smallish crown prince squash
- 2 tbsp organic olive oil, plus extra for roasting
- 1 large organic onion, chopped
- 4 organic celery sticks, finely chopped
- 1 organic red pepper, deseeded and chopped
- 1 organic green pepper, deseeded and chopped
- 3 large organic garlic cloves, crushed
- 1–2 tsp crushed chipotle organic chillies (if you can’t source them, substitute another fresh or dried red chilli)
- 1 tsp dried organic marjoram or handful of fresh oregano
- 2 organic bay leaves
- 2 tsp organic ground cumin
- 1 x 400g can organic chopped tomatoes
- 2 x 400g cans organic black beans, rinsed and drained
- juice of 1 organic lime (approx. 2 tbsp)
- small bunch of organic coriander, finely chopped
- organic salt and black pepper
- grated organic cheese and/or organic soured cream, to serve (optional)
- Heat the oven to 180°C/Gas 4.
- If stuffing a whole squash, cut it in half, scoop out the seeds and pulp, and stuff each half; or roasting in chunks.
- Heat the oil in a large heavy pan over a medium–high heat. Add the onion and celery. Reduce the heat to medium, and cook, stirring occasionally, for about 10 minutes until soft. Add the peppers and continue cooking for a further 10 minutes or so, stirring frequently.
- Stir in the garlic, and cook for another minute. Add the chilli, 1–2 teaspoons of salt, 1 teaspoon of black pepper, the herbs and cumin. Give everything a good mix then add the tomatoes. Simmer, uncovered, for about 30 minutes. Stir in the beans and continue to simmer for a further 10 minutes.
- Remove the bay leaves, stir in the lime juice and coriander and adjust the seasoning to taste.
- If using roast squash, add it now, heat through, and then serve. If stuffing a whole squash, fill each roasted squash half with the filling mixture.
- Top with grated cheese or soured cream (or both), if you like.
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