Spicy Butternut, Bean and Polony Stew

by Caxton magazines staff

Prep time: 5 minutes Cooking time: 30 minutes Serves: 4

  • 2 cups butternut, cubed
  • 400g can butterbeans, drained and rinsed
  • 400g can chickpeas, drained and rinse
  • 2½ cups ENTERPRISE No Pork French Polony, cubed
  • 1 tablespoon (15ml) olive oil
  • 2 red onions, cut into wedges
  • 1 red chilli, finely chopped (optional)
  • 1 leek, sliced
  • 2 teaspoons plain or smoked paprika
  • 410g can chopped tomatoes
  • 2 cups (500ml) chicken stock
  • 200g baby spinach
  • Salt and pepper
  • Cooked rice, to serve
  1. Heat oil in a large saucepan, over medium-high heat, and fry onions, butternut, chilli, leek and paprika for 5 minutes.
  2. Add tomatoes and stock and simmer for 15 minutes. Mix through butterbeans, chickpeas and ENTERPRISE No Pork French Polony. Simmer for 5 minutes.
  3. Add spinach and cook for 5 minutes, or until wilted. Season and serve with rice.