Black and white beans
This recipe is a gently spiced, full of flavour one-pot dish that's high in fibre.
The black beans are the star of the show in this dish, cheap to buy and a great source of protein, helping to keep you feeling fuller for longer.
Rinse and drain the black beans that have been soaking overnight and set aside.
In a large saucepan, heat the oil, add the onion and fry on a low heat until golden brown in colour.
Stir in the peppers and cook until starting to soften.
Add the garlic, ginger, allspice, cinnamon and paprika and stir for another 2-3 minutes.
Pour in the vegetable stock and stir well.
Add the tomatoes, chilli flakes and thyme then stir in the beans and season with pepper.
Simmer for around 1 hour until the beans are tender.
Meanwhile, peel the butternut squash or pumpkin, slice in half and remove the seeds and fibres using a teaspoon. Cut roughly into 2cm cubes.
Heat the butter in the frying pan, add the squash and fry until it starts to brown. Add the sugar and gently stir until the sugar has melted.
Spoon the squash into the large pot with the beans.
Spoon a little liquid from the bean pot into the frying pan and stir to remove the sticky sediment and add it to the bean pot.
Simmer for a further 20 minutes until the squash is cooked, the beans are tender and the liquid has thickened.
Before serving, remember to remove the sprigs of thyme.
Black beans are a good source of protein and are high in fibre, helping to keep us feeling fuller for longer and our digestive systems healthy.
Black beans are rich in important minerals such as iron, potassium and magnesium.
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