Mustard rump steak with black eyed beans

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Per person

Rinse 75g black eyed beans. Put in a bowl and just cover with cold water and quarter tsp salt in the fridge overnight.

In a small bowl mix 1 tbsp whole grain mustard with 1 tbsp olive oil and a quarter tsp garlic salt and rub well into a thick portion of rump steak then leave overnight in the fridge.

Next day:

Preheat a slow cooker on high for 10 minutes with the lid on.

Scrub half a small butternut squash. Cut off the hard root. Remove the butternut squash seeds and slice the butternut  squash into 8 wedge pieces. Drizzle with olive oil.

Rinse the black eyed beans.

Put the steak in the slow cooker, then the butternut squash then the black eyed beans. Add 2tbsp tomato puree, 2tbsp water and cook on high for 3.5 hours.

Serve with some pan juices, quartered cherry tomatoes and rocket leaves as a garnish.
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Slowcooked dry cured beef stew