Braised red beans with squash, sage and tofu

Ingredients

For 1 serving

• Cooked red kidney beans150 g
• Pumpkin200 g
• Tofu100 g
• Onion30 g
• Fresh sage3 g
• Chopped tomatoes100 g
• Nutmeg1 pinch
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: September – December

Method

1. Peel the pumpkin, remove the seeds and fibres and cut it into cubes of about 1.5 cm; peel and chop the onion; drain the tofu, pat it dry and cut it into cubes of about 1.5 cm; rinse the kidney beans.
2. Heat the oil in a pan over medium heat with the sage leaves and fry the tofu for 5 minutes, turning, until golden; set it aside with the sage.
3. In the same pan soften the onion over medium-low heat for 3–4 minutes, until translucent, then add the pumpkin and stir for 2 minutes.
4. Add the beans, tomato pulp, nutmeg and a splash of water, season with salt, cover and simmer over low heat for 15 minutes, stirring now and then, until the pumpkin is tender and starting to break up.
5. Return the tofu and sage, heat through for 1 minute, adjust the salt and black pepper and serve.