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.
Nutrition Facts
Slow Cooker Pumpkin and Butterbean Stew
Amount Per Serving
Calories 153Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 684mg30%
Potassium 810mg23%
Carbohydrates 30g10%
Fiber 7g29%
Sugar 7g8%
Protein 7g14%
Vitamin A 12875IU258%
Vitamin C 89.9mg109%
Calcium 65mg7%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.