Butternut Baked Beans Recipe

Butternut Baked Beans

Jassy Davis

75 mins

4 people

Ingredients

1 butternut squash
1 onion
1 tsp dried oregano
2 tsp smoked paprika
1 tsp ground coriander
2 garlic cloves
A handful of flat leaf parsley
200g cavolo nero
2 tbsp balsamic vinegar
400g tin of chopped tomatoes
400g tin of butter beans
400g tin of cannellini beans

Prep: 30 mins | Cook: 55 mins

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Method

1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Trim and halve the squash. Scoop out the seeds, then chop the squash into small chunks. The squash skin is edible, so no need to peel, unless you prefer to. Peel the onion and roughly chop it. Add the squash and onion to a large roasting tin or casserole dish.

2. Pour over 2 tbsp oil. Dust over the dried oregano, smoked paprika and ground coriander. Season with salt and pepper. Toss to coat in the oil and seasoning. Roast for 25 mins, stirring halfway.

3. While the veg roast, peel and finely chop the garlic. Finely chop the parsley stalks, setting the leaves aside for later. Trim the dry ends off the cavolo nero, then slice out the woody stems. Finely slice the leaves. Fill and boil your kettle.

4. When the veg have roasted for 25 mins, add the garlic, cavolo nero and the parsley stalks. Pour in the balsamic vinegar, chopped tomatoes, the cannellini beans and the butter beans with their liquid. Add 1 tsp sugar. Top up with 500ml hot water from the kettle and stir well. Return to the oven. Cook for 30 mins, till the beans are tender.

5. Taste and add more salt, pepper or sugar, if needed. Ladle the beans into warm bowls. Serve garnished with the parsley leaves.

6. Love Your Leftovers
The Butternut Baked Beans will keep in the fridge for up to 3 days or can be frozen for up to 3 months. Defrost overnight. Reheat on the hob or in the microwave till piping hot, adding extra water or stock if necessary.