• Lucy Francis

Smokey Butternut + Black Bean One Pot

Updated: Sep 19, 2020

Here’s the 2nd recipe from my mini batch-cook series: Smokey Butternut + Black Bean One Pot. Vegan, gluten free, delicious and rammed with goodness.

Black beans are one of my favourite legumes – they’re rich in protein and fibre, helping to feed your friendly gut bacteria and keep you well satiated. With the additional ingredients I’ve chosen to combine in this recipe, this is a real nutrient-dense power meal! Lots of colours and complementing spices for a flavour-packed Mexican vibe dish.

This recipe will make 2-3 meals if you wish to make it as part of your food prep. Add some salad/extra veggies + some whole-grains too, boosting the complex carbohydrate content further if likely to need extra fuel. Avocado is also delicious as a side to this dish but is best sliced fresh just before serving to prevent it from going brown!


400g butternut squash cut into small cubes

1x 400g can of black beans, drained

1x 400g tinned chopped tomatoes

1 tsp ground cumin

1 heaped tsp ground turmeric

1/2 tsp smoked paprika

1/2 – 1 tsp hot chilli flakes

1 tbsp olive oil

1 large red onion diced (or 1 small + 2 eschalion shallots)

2 garlic cloves

2 tsp balsamic vinegar

sea salt + black pepper to season


Drizzle the olive oil into a deep sauté pan and gently heat through. Add the diced onion/shallots and garlic and let sweat for a few minutes.

Add in the butternut squash and spices and mix until very fragrant and the squash is well coated, a couple of minutes or so.

Empty the can of tomatoes into the pan and 2 tsp balsamic vinegar, turn the pan to a medium-low heat and simmer for 12-15 minutes.

Drain the black beans and rinse thoroughly, add these to the mixture, season with a little S+P, then continue to cook for another 10 minutes with the lid on (the butternut squash should be soft enough to cut through, but not mushy) *if the overall texture becomes a too thick, add 1-2 tbsp of water to loosen.

If you’re making this as part of your food prep, store in tight, tuppawear containers and it’ll last you through the week (pair with rice + salad if you wish).

I hope you enjoy this, remember to tag me in your photos if you make it, I love to see your creations!

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