Butternut Squash & Bean Jamba Stew

Do you have snow? We have snow - loads and

loads

of snow which is awesome because we never usually get any. Normally, the whole country is banging on about how annoying snow is & how it's ruining their whole life whilst we just sit here praying for even a little sprinkling. Well, this time it's our turn & even though I almost broke my neck this morning at 8am on the way to swimming lessons, i will

NOT

 moan about it because snow is brilliant. The whole place looks beautiful, the kids are so happy that they could pop & the quiet tranquility it brings is so so welcome when you live smack bang in the middle of a busy city. So, yes I 100% love snow.

Obviously with all this random talk from me about the weather, I am of course seamlessly linking you up to

the

perfect meal for a snow day. Butternut squash & bean jamba stew (try saying that after one glass too many) is what your tummy wants and needs. It's inspired by Jambalaya which i love so i'm super chuffed to have a really excellent vegan one to turn to now. Score! 

It's lovely, you should try it.

For 4 you will need:

Recipe from

Appetite for Reduction

- 1 tsp olive oil

- 1 small white onion, finely chopped

- 1 green bell pepper, seeded & finely diced

- 2 sticks of celery, sliced thinly

- 4 cloves of garlic, minced

- 2 bay leaves

- 2 tsp paprika

- 1/2 tsp cayenne pepper

- 1 tsp dried thyme

- 1 tsp dried oregano

- 1 tsp sea salt

- 2 cups vegetable stock 

- 1 x 400g tin chopped tomatoes

- 1 large butternut squash (approx 1 1/2lb) cut into 3/4 inch chunks

- 1/2 cup basmati rice, rinsed & drained

- 1 x 400g tin red kidney beans, drained & rinsed

And you will need to do this:

1. Heat a your oil in a large sauce pan over a medium to high heat. When hot, add your onions, pepper, celery & garlic. Add a pinch of sea salt & cook for about 7 minutes until soft. 

2. Add your bay leaves, paprika, cayenne pepper, thyme & oregano and cook for 1 minute, taking car not to burn.

3. Next up, add your tomatoes, vegetable stock, butternut squash, rice and kidney beans & bring to the boil. 

4. Once boiling, lower the heat & simmer for 20-25 minutes or until your butternut squash is lovely & tender & your rice is cooked through (mine needed a little longer).

5. Once cooked, remove the bay leaves, season & serve.