Bean, squash and meat stew

30 minutes


  • 500g of pinto beans, canned
  • 400ml of beef stock
  • 250g of minced beef, or red meat of your choice
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tomatoes, peeled and chopped
  • 300g of butternut squash
  • 1 handful of spring onions, chopped
  • chilli, to taste
  • mozzarella cheese, finely torn
  • 3 tbsp of oil
  • salt
  • pepper
  • thyme, to garnish


In a saucepan, heat the oil and fry the meat, onions and garlic until browned and very tender
Add the squash, spring onions, beans and beef stock to the pan and simmer for about 10–12 minutes, until the squash is cooked
Season with salt, pepper and chilli. Garnish with a sprinkling of thyme
Divide between heatproof bowls and scatter over some torn mozzarella. Place under the grill until the mozzarella has melted, allow to cool a little and serve