Tomato, BNS, Butterbean and Chorizo Bake

After a busy week at work, I was shattered this evening. I had all the ingredients for this easy dish at home, minimal preparation then left to cook while I sat down and had a well deserved damson gin.

I currently have a number of butternut squashes from my mother’s garden so I added some as well. This gutsy dish full of flavour is belied by the simplicity of cooking and ease of adaptation to whatever is to hand in your kitchen.

Ingredients (Serves 2 – 3)

75g / 3 oz chorizo
2 onions – sliced
3 cloves garlic – chopped
1 tsp ground paprika
1 400g tin butterbeans (or other tinned white beans)
1 400g tin tomatoes
Small glass of white wine
1/4 medium butternut squash (optional)
Olive Oil
Salt and pepper

Finely slice and fry the chorizo in olive oil in a cast iron casserole dish*, add the onions and garlic, season with pepper and salt and paprika and saute until the onion is soft. Add the tinned tomatoes, rinsed butterbeans, wine and cubed butternut squash. Stir and gently simmer with the lid on; stirring from time to time, for about 30 mins until the squash is soft.

Serve with a green vegetable & crusty bread.

* I use a cast iron casserole dish as you can use them on the hob as well as in the oven and it saves on washing up! If you do not have one, after frying the chorizo and onion add all the ingredients to a lidded oven proof dish and cook at GM4/180C for 40 mins until bubbling and the squash is soft.

Options

As well as the squash, add fresh or roasted red peppers, more chilli or preserved lemons. Vary the beans used or mix different ones together.

It is also delicious without the chorizo for a healthy vegan supper dish, you will need to adjust the seasoning.

Next time I am going to bake it with a herby, cheesy breadcrumb crust.

This freezes well for a microwavable work lunch.

Other BNS recipes include:
Butternut Squash, Tahini & Lemon Soup
Squash Ribbon Pasta