This Slow Cooker Pumpkin and Butterbean Stew is super speedy, seriously tasty and cheap as chips.
The dried chipotle pepper adds a superb deep smoky warmth. Stabbing it a few times with the tip of a sharp kitchen knife before popping in with the veggies to cook will give you a tonne of flavour. If you prefer more heat, just chop it up and mix in before cooking.
- 500 g pumpkin or butternut squash or butternut squash
- 1 dried chipotle pepper pierced several times, or chopped for more heat
- 2 vegetable stock cubes & 750ml of water or 750ml of home made stock
- 2 red peppers chopped
- 1 leek washed. Green end sliced into ribbons, white end chopped
- 400 g can of butter beans lima beans, drained
- 1 teaspoon cornflour heaped
- Dice the pumpkin or squash and pop in the slow cooker along with all the other veggies. Feel free to use whatever you have in that needs using up. Sweetcorn, carrots, parsnips would all taste lovely.
- Add in the stock and let cook for 2-3 hours on high or until the hardest vegetables are cooked through.
- Put the cornflour in a glass and splash in a little cold water and mix well until there are no lumps left. Tip in the slow cooker along with the drained can of beans.
- Let cook for half an hour, or until the beans are heated right through and the sauce has thickened well.
- Serve into warm bowls, discarding the pepper if it was kept whole, and serve with bread and butter.