A warming, spiced bean stew for autumn menus, developed by Bidfood‘s Care Team to help operators build variety and nutrition into weekly cycles.
Beans are a practical addition to any care home menu. They’re a good source of fibre, micronutrients and protein, relatively low-cost, and low in carbon, with the added benefit of enriching soil through nitrogen fixation as they grow. They’re versatile too, working equally well in soups, stews, salads and bakes, which makes them easy to build into weekly menus without residents tiring of them.
This autumn recipe puts beans centre stage. The Latin American Bean and Butternut Squash Pot combines five bean salad, chickpeas, and butternut squash with warming spices, including cumin, coriander, and a hint of chilli, finished with tomatoes and sweetcorn for a hearty, colourful stew. It works well served on its own, with rice, or with crusty bread for dipping, making it easy to adapt to different appetites across a home.
The recipe forms part of Bidfood’s wider menu cycles, which are aligned with the BDA Care Home Digest and developed with input from the company’s Nutrition Manager, Heather Dolan, to help operators meet residents’ protein and nutrient requirements. Bidfood’s specialist Care Team also works with operators on the broader challenges of catering for residents with conditions such as dementia, diabetes and dysphagia, with support available through the Interactive Care Home, an online resource offering room-by-room guidance, recipes and product brochures, and Caterers Campus, a free e-learning platform with modules covering dysphagia, fortification and hydration.
The recipe also reflects Bidfood’s wider push on beans specifically. Last November, the company became the first UK wholesaler to join the Food Foundation’s Bang in Some Beans campaign, which aims to double UK bean consumption by 2028.
For more recipes, visit bidfood.co.uk/care-homes
Ingredients
- 200g red onion
- 200g mixed peppers
- 400g butternut squash
- 20ml vegetable oil
- 5g ground cumin
- 5g ground coriander
- 1g hot chilli powder
- 20g garlic puree
- 800g five bean salad
- 1kg chopped tomatoes
- 200g chickpeas in water
- 150g frozen sweetcorn
- 40g tomato paste
- 500ml water
- 20g gluten-free vegetable bouillon paste
Method
- Wash, peel and dice the vegetables.
- Heat the oil in a pan and add the onion. Cook for a couple of minutes, then add the butternut squash and peppers and fry until tender.
- Add the garlic and spices and mix well.
- Add all remaining ingredients and bring to the boil.
- Simmer until the sauce has thickened and is piping hot.
