325g dried black beans, soaked overnight and drained
1 tbsp olive oil
1 onion, finely chopped
Salt and freshly ground black pepper
3 garlic cloves, finely chopped
1 small pumpkin or butternut squash, peeled and chopped
2 red peppers, deseeded and diced
2 x 400g cans chopped tomatoes
1 small green chilli, deseeded and diced
900ml hot vegetable stock
1 mango, peeled, stone removed and diced
Bunch of coriander, chopped
1 Preheat the oven to 160C/gas 3. Put the beans in a large heavy-based pan and cover with water. Bring to the boil, then reduce to a simmer, partially cover with the lid and cook on a low heat for 1 hour. Drain and set aside.
2 Heat the oil in a large heavy-based pan over a medium heat, add the onion and cook for 3-4 min until soft. Season with salt and pepper, stir in the garlic and cook for 1-2 min until soft. Stir in the pumpkin or butternut squash, red peppers, tomatoes and chilli.
3 Add the beans, pour over the stock and bring to the boil. Then reduce to a simmer, cover with the lid and put in the oven for 1½-2 hours. Taste and season, if necessary, then stir through the mango and coriander. Serve with some soured cream and rice on the side.