Also, my food of the month is butternut squash, so I felt like I *had* to make it after reading through the recipe properly. For once I managed to get peppers that weren't manky too, woop! (I've had some bad/bitter experiences pepper-wise of late.)
It was really good! I should have probably had rice with it to soak up the sauce, but ach well, you live and learn.
225g/ 1 1/4 cups dried black beans
2tbsp vegetable oil
1 large onion, chopped
1 clove garlic, chopped
1tsp English mustard powder
1tbsp blackstrap molasses
2tbsp soft brown sugar (I only used a teaspoon and it was sweet enough!)
1tsp dried thyme
1/2 tsp chili flakes
1 red pepper, deseeded and chopped
1 yellow pepper (likewise)
675g/ 5 1/4 cups butternut squash
I just made enough for one, so I didn't make all this!
1) Soak black beans overnight. The next day, drain and rinse thoroughly. Put in a pan, cover with boiling water, then boil for ten minutes. Reduce heat and simmer for a further 30 until tender. Drain, reserving the cooking water for the casserole. Pre heat the oven to 180 degrees centigrade/350 degrees F/gas mark 4.
2) Heat the oil in a saucepan and add the onion and garlic. Cook for about 5 mins, until soft. Reduce heat. Add the mustard powder, sugar, thyme, chili and molasses. Stir for about a minute. Stir in the black beans.
3) Add water to the reserved cooking liquid, to make up 400ml/ 1 2/3 cups, then pour into a casserole dish and bake for 25 minutes.
4) Add the peppers and squash, season and mix well. Cover, then bake for 45 minutes until the veg are tender. (I actually forgot to cover it and it was fine).
Serve with rice (I didn't bother, it was nice on its own!)