Chunky vegetable, cranberry and black bean stew

Chunky vegetable, cranberry and black bean stew


  1. Heat the oil in a heavy based saucepan. Add the onion and fry for 4-5 minutes until softened and beginning to colour.
  2. Stir in the garlic, chillies and cumin and cook stirring for 1 minute. Add the chopped tomatoes, stock, cranberry sauce, butternut squash and cinnamon stick and bring to the boil, cover and simmer for 10 minutes.
  3. Stir in the baby corn cobs, sugar snap peas, cherry tomatoes and black beans and simmer uncovered for 8-10 minutes until the butternut squash is tender but still holding its shape.
  4. Mix the cornflour with 2 tablespoons of cold water until smooth, stir into the stew and cook for 1-2 minutes stirring until thickened.
  5. Season to taste with salt and freshly ground black pepper.
  6. Serve with the crème fraiche scattered with the chopped dried cranberries and herbs.

Recipe from Ocean Spray.

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Serve with steamed couscous or plain rice. You can also make this in advance and freeze for up to 3 months ready to defrost and enjoy.


2 tbsp olive oil
2 large onions, roughly chopped
4 garlic cloves, crushed
2 fat red chillies, deseeded and finely chopped
1 heaped tsp ground cumin
400g can chopped tomatoes
600ml/1 pint hot vegetable stock
6 tbsp smooth cranberry sauce
450g/1lb butternut squash, peeled, deseeded and cut into chunks
1 cinnamon stick
150g/5oz baby corn cobs
150g/5oz sugar snap peas
250g/9oz cherry tomatoes
400g can black beans, rinsed and drained
salt and freshly ground black pepper
1 tbsp cornflour
4 tbsp crème fraiche
2 tbsp dried cranberries, roughly chopped
Small handful mint leaves and coriander leaves, roughly chopped


Time: 15-20 minutes
Serves: 6
Nutrition: n/a