Thomas' famous Six-Bean-Stew

Again, we are a little late with posting this awesome lunch that Thomas made for us a few weeks ago, but nevertheless it was VERY tasty!

Bean stew with chorizo and roasted butternut squash

(this recipe actually comes from the back of the “Epicure Creative Cooks” Rustic Six Bean Mix).

Slice 3 cloves of garlic and heat in 2 tablespoons of olive oil until garlic softens (don’t let it burn). Add 200 gr of sliced chorizo and cook until the slices start to brown. Add a medium chopped onion and a teaspoon of smoked paprika powder and cook for a further 5 minutes. Add 150 ml of red wine and simmer until the wine has been reduced by half, then add 400 gr of chopped tomatoes (tin) and the bean mix (350 gr = one pack), cook for another 20 minutes, season to taste and add some flat leaf parsley before serving.

Peel and slice 400 gr butternut squash into finger-thick slices (ACHTUNG: butternut squash is really hard to peel – cheat if your supermarket offers peeled slices or cubes), put them in a mixing bowl, add 2 tablespoons of olive oil, a teaspoon full of chopped fresh thyme, sea salt and ground black pepper and mix until the squash is well coated. Spread the slices on a baking sheet and roast in a preheated (180°C) oven for 20 minutes until soft and golden brown.

Serve with salad and fresh baguette.