Vegetable Creole Stew
This is a comforting veggie stew full of smoky flavours from our New Orleans Creole Flavour Bomb. Simple to make, delicious to eat and it’s cooked all in one-pot – which we love for a weeknight meal.
Method
Heat 2 tbsp of olive oil in a sauté pan or wide casserole over a low-medium heat. Add the onions, pepper and celery and cook gently for 10-15 mins, stirring occasionally, till softened and golden. Add the flavour bomb and stir.
Add the black eyed peas, chopped tomatoes and the butternut squash. Pour in the water. Stir well, bring to the boil then reduce to a simmer and cook for 20-25 mins or until the squash is tender.
Ladle the stew into bowls and serve with couscous or rice and lemon wedges for squeezing.
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Ingredients
- 2 tbsp olive oil
- 2 onions, peeled and sliced
- 1 red pepper, deseeded and sliced
- 2 sticks celery, trimmed and chopped
- 1 x Ainsley New Orleans Smoky Creole flavour bomb
- 500g butternut squash, diced
- 2 tbsp olive oil
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin black eyed beans or black beans, drained
- 400ml water
- lemon wedges, to serve