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Slow herby squash and beans - vegan
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Chef :
AlessandraSlow herby squash and beans - vegan
This dish takes longer than the kind of thing i usually cook ... but it’s worth the wait!
Cooking instructions
* Step 1
Heat the oil in the pan. Add the squash. Fry for about 5 mins on each side so it’s starting to caramelise. Take the squash out and set to one side.
* Step 2
Add the onions to the pan. (It probably doesn’t need more oil.) Cook for about 10 mins until the onions soften.
* Step 3
When the onions are softened, add the herbs and a few grinds of pepper. Then add the stock and the squash. Bring to the boil and then turn the heat down, put the lid on and simmer for 20 mins.
* Step 4
Preheat the oven at 200C.
* Step 5
Add the beans to the pot and put the lid back on. Then put the pot in the oven and cook for 45 mins.
* Step 6
After 45 mins, add the cavolo nero to the pan. Leave the lid off and put back in the oven for 10-15mins.
* Step 7
Serve on the extra cavolo nero if you’re using. Enjoy 😋
Note: if there is a photo you can click to enlarge it
Tag
olive oil
onion squash, halved... then scoop the seeds out and cut into wedges (around 2cm thick) - delicata squash also works; butternut probably will too
onions cut into wedges
stock
sprigs of fresh rosemary and/ or thyme and/or sage
can of cannellini or butter beans, drained and rinsed
cavolo nero - shredded into smaller pieces
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