Hugh’s Stew of Beans, Squash and Sweetcorn

This recipe is based on one that Hugh Fearnley-Whittingstall created for his Channel 4 series on vegetables. It’a all cooked in one pot, cutting down on the washing up, and is great lunch or supper  for hungry folk on a cold day if served with chunky bread.


1 onion, chopped
2 garlic cloves, finely chopped
400g tin black-eye beans (or another type of bean that takes your fancy)
750g squash, in chunks
200g green beans, fresh or frozen
1 small can sweetcorn
1 litre of vegetable stock
1 bay leaf
1 tbsp smoked paprika
1 small handful fresh oregano, or a tsp of dried herbs
Grated cheddar to serve

1) Heat a tablespoon or so of oil in a large pan, and cook the garlic and onion for a few minutes, then add the paprika and herbs and cook for another minute.

2) Add the black-eye beans with their can juice, plus the stock, squash and bay leaf, and simmer until the squash is tender.

3) Add the green beans and corn, and simmer for a further 5 minutes. Season and serve with grated cheese.

One Response to Hugh’s Stew of Beans, Squash and Sweetcorn

  1. Hi! I’ve just begun a veggie blog of my own and being English rather than American like most veggie bloggers, I’ve been hunting out fellow UK veggie blogs. You have a nice little blog here, I hope you haven’t abandoned it? Ttfn :)

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