Spicy Bean & Vegetable Stew

Ingredientes

• 400 g chopped tin tomatoes
• 5 g cornflour
• 100 g butternut squash
• 1/2 mediano courgette
• 100 g aubergine
• 1 mediana red onion
• 230 g butter beans
• 1 mediano red pepper
• 1 cucharadita chilli powder
• 1/2 cucharadita hot chilli powder
• 1/2 grande yellow pepper
• 250 g sweet potato

Instrucciones

1. Chop all vegetables and place in pre-heated slow cooker.
2. Add tomatoes, butter beans, spices and a bay leaf.
3. Add 600 ml of boiling water.
4. Cook on high for 1 hour then turn down to low for a further three hours.
5. When vegetables are cooked, add 2 tsp water to cornflour and mix, add to the vegetables and allow another 30 minutes cooking.
6. Serve with crusty bread.