Squash, bean & leek stew

This is a simple recipe that is ideal for a mid-week supper. I don’t usually measure out my ingredients, so you will have to to get used to my way of working! I really like butter beans, they are called gigantes in Greece and are used to make delicious starters or side dishes in many Mediterranean countries.

Ingredients:

• medium-sized butternut squash, peeled and cubed, preferably organic
• clove of garlic, sliced thinly
• a couple of leeks, sliced and preferably organic
• vegetable stock – I usually use Swiss Marigold
• can of butter beans
• sea salt and freshly-ground pepper to season

Method:

Splash some olive oil in a heavy-based stainless steel pan. Gently warm up the sliced leeks until they are softened. Add the cubed squash and the garlic.

Make up the Swiss Marigold with boiled water and add enough to cover the other ingredients – about a pint (454ml) or so depending on the diameter of the pan used. Season to taste – that means you DO have to taste it; it’s not just an expression! I like to add a little stuff to make it warming, perhaps a little finely chopped red chili. Don’t forget to remove the seeds. Chop while wearing rubber gloves if you are a contact lens wearer – you have been warned…

Bring to a slow boil then cover and simmer very, very slowly for about an hour.

Just before serving, add the butter beans and check seasoning again.

Serve in large bowls with home-made bread. Yum.

Serves two with generous portions as the main event, or more people if used as part of a larger meal.

Back to Stainless steel pans.