By David Gillick
After no doubt consuming plenty of meat over the Christmas period, take a break and try something different, such as beans.
Preparation time: 5 minutes•
Cooking time: 20 minutes
Serves: 4 people
1. Boil the butternut squash in a saucepan just until it’s slightly tender, but don’t cook it fully. Drain and set aside.
2. Heat the oil in a wide saucepan set over a medium heat. Add the onion and cook for about 5 minutes, until softened. Add the paprika and cook for about 1 minute, then add the garlic, thyme, bay leaf and a pinch of salt and pepper. Stir for a minute or two, until the ingredients are fragrant, then add the tomatoes. Continue to cook, stirring, but don’t let the tomatoes completely cook down, as you don’t want the mixture to dry out. Now add the beans and season with another pinch of salt and pepper. Finally, add in the part-cooked butternut squash and simmer for 10 to 15 minutes.
3. To serve, ladle the stew into bowls and scatter with the basil and some grated Parmesan.