PIQUILLO PEPPERS RECIPES
BUTTERNUT CHILLI RECIPE | BBC GOOD FOOD
This Mexican stew is hearty enough to satisfy both vegetarians and meat eaters, with butternut squash, black beans and juicy tomatoes
Provided by Lindsey Bareham
Categories Dinner, Main course, Supper
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 16
Steps:
- If using fresh tomatoes, pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.
- Heat the oil in a heavy-based frying pan with a lid and add the onions and garlic. Soften gently, stirring occasionally. Stir the chilli, cayenne, oregano and bay leaf into the onions. Stir-fry for 1 min, then stir in the squash, olives and wine. Simmer for a couple of mins, stirring, then add the tomatoes and 200ml water. Crumble in the stock cube and stir. Bring to a simmer, cover and cook for 30 mins, stirring occasionally.
- Add the peppers to the pan and check the seasoning. Add extra water if it’s looking dry. Cover and cook for a further 25-30 mins until the squash is tender. Can be frozen at this stage for up to 1 month – defrost overnight in the fridge before continuing with the recipe.
- Add the beans to the pan and reheat. Serve with chives and soured cream on the side.
Nutrition Facts : Calories 370 calories, FatContent 16 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 11 grams fiber, ProteinContent 10 grams protein, SodiumContent 1.7 milligram of sodium
EASY TAPAS RECIPES - OLIVEMAGAZINE
Create your own Spanish-style tapas feast at home with our recipes, from classic tortilla to croquetas, garlic prawns and chorizo cooked in wine
Provided by OLIVEMAGAZINE.COM
Categories dinner, tapas
Number Of Ingredients 1
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