Bean, squash and meat stew
Beans are the staple of the Brazilian diet. They are usually eaten with protein (meat or eggs), salad and farofa. This simple one-pot dish can be made in advance. It's full of goodness: pulses, vegetables, protein and dairy in the one recipe.
The original recipe contains a mild mid-soft cheese called prato that is diced just before serving. This cheese texture is similar to the Danish Danbo cheese; it is yellow in color, very mild in flavor and not too complex. I just added mozzarella cheese grated on top and grilled just before serving. A satisfying course perfect for cold days.
Ingredients
Metric
Imperial
- 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
SAVE RECIPE
Method
1
In a saucepan, heat the oil and fry the meat, onions and garlic until browned and very tender
2
Add the squash, spring onions, beans and beef stock to the pan and simmer for about 10–12 minutes, until the squash is cooked
3
Season with salt, pepper and chilli. Garnish with a sprinkling of thyme
4
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
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