Another one of our series of things to cook with our sauces – Facebook Live COOKIN’s
Last night we made a really tasty black bean stew, so good dressed with avocado, healthy and nutritious, we used our Chef Bernie’s Tomato Ketchup to give it depth and flavour.
- 1 tin black beans
- 200g squash
- 200g sweet potato
- 1 purple onion
- ½ small cucumber
- 4 cherry tomatoes
- ½ avocado
- 1 small red chilli
- 1 clove garlic
- 1 dsp mild curry powder
- 1 dsp stock powder
- 100ml water
- ⅔ bottleChef Bernie’s Tomato Ketchup
Dice the pumpkin, sweet potato and onion into small chunks, put a splash of olive oil into a skillet and add in the prepared veg plus the curry powder and stock powder, stir then add in 100ml of water stir and cover, cook for a few minutes whilst your preparing the rest of the ingredients. Turn down the heat when necessary.
Dice your cucumber, chop the chilli, cherry tomatoes, garlic and drain the beans.
Add all these ingredients to the pan and mix well. Add in the Tomato Ketchup and then turn the heat down to low and cook until the sweet potato and pumpkin is soft.
Prepare you avocado as a garnish and serve up!
2 thoughts on “Black Bean Stew with Cucumber & Pumpkin”
Looks lovely, a nice lunch for a rainy day 😊
Yes, and actually there was a little bit leftover which Caroline ate for a cold lunch!
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