Easiest Way to Make Perfect Slow herby squash and beans - vegan

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We hope you got benefit from reading it, now let's go back to slow herby squash and beans - vegan recipe. You can cook slow herby squash and beans - vegan using 10 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Slow herby squash and beans - vegan:

1. Take of Use a pan that can be used on the stove top and in the oven and that has a lid.
2. Get 2 tbsp of olive oil.
3. Take 1 of onion squash, halved... then scoop the seeds out and cut into wedges (around 2cm thick) - delicata squash also works; butternut probably will too.
4. Prepare 2 of onions, cut into wedges.
5. Prepare of Black pepper.
6. Prepare 750 ml of stock.
7. Provide A few of sprigs of fresh rosemary and/ or thyme and/or sage.
8. You need 1 (400 g) of can of cannellini or butter beans, drained and rinsed.
9. Get 1 bunch of cavolo nero - shredded into smaller pieces.
10. Use of Optional: another bunch of cavolo nero, steamed for a couple of minutes to serve.

Instructions to make Slow herby squash and beans - vegan:

1. Heat the oil in the pan. Add the squash. Fry for about 5 mins on each side so it’s starting to caramelise. Take the squash out and set to one side..
2. Add the onions to the pan. (It probably doesn’t need more oil.) Cook for about 10 mins until the onions soften..
3. When the onions are softened, add the herbs and a few grinds of pepper. Then add the stock and the squash. Bring to the boil and then turn the heat down, put the lid on and simmer for 20 mins..
4. Preheat the oven at 200C..
5. Add the beans to the pot and put the lid back on. Then put the pot in the oven and cook for 45 mins..
6. After 45 mins, add the cavolo nero to the pan. Leave the lid off and put back in the oven for 10-15mins..
7. Serve on the extra cavolo nero if you’re using. Enjoy 😋.

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