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