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Categories:
olive oil onions garlic passata tomatoes tomato puree butternut squash mustard bay leaf haricot beans caster sugar paprika sage ginger mixed spice salt
Viewed: 76 - Published at: 6 years agoIngredients
- 2 tablespoons olive oil
- 100 g onions (1 medium onion chopped finely)
- 3 minced garlic cloves
- 500 g passata
- 400 g plum tomatoes
- 2 tablespoons tomato puree
- 300 g butternut squash (1 medium size peeled and chopped into 1 inch chunks)
- 2 teaspoons mustard
- 1 bay leaf
- 400 g haricot beans
- 1 tablespoon caster sugar
- 1 teaspoon paprika
- 1 teaspoon sage
- 1 teaspoon ginger
- 1 teaspoon mixed spice
- 1 teaspoon salt
Method
- Preheat oven to gas mark 4.
- Heat the oil in your oven and hob proof pot and add the onions fry until soft and going a little brown
- add the garlic the beans and the squash and herbs and spices and stir
- add the passata and the chopped tomatoes crush the tomatoes a little with the back of a spoon put the lid on and bake at 4 for about an hour until thick gloopy and warm. If using dumplings of any kind add half hour before cooking time and cook uncovered until crispy on top.
- serve on its own with vegi sausages or banked potatoes and cheese yum yum.
