Makes enough for four
Thanks to Ottolenghi for the recipe from his lovely book Plenty
2 tbsp Olive oil
2 medium Onions, chopped
1 Red pepper, chopped
3 cloves of Garlic, crushed
1 tsp ground Cumin
2 tsp Paprika
2 Corn cobs, kernels sliced off
400gm Butternut squash, peeled and cut into 2cm dice
4 large Tomatoes, roughly chopped
250ml Vegetable stock
1 x 400gm tin of Pinto beans, (or borlotti or cannellini beans), drained
Handful fresh Parsley, chopped
Heat the oil in a large saucepan over a medium heat. Add the onions, red pepper and garlic, cook for 5 minutes. Add the spices, corn, squash, tomatoes and stir well. Cook for a further 5 minutes, stirring occasionally to stop the veg from sticking. Season well with salt and pepper.
Add the stock and bring to a simmer, put a lid on and cook gently on a low heat for about 20 minutes, or until the squash is tender. Add more stock or water if necessary. Stir through the drained beans and cook for another 5 minutes to warm through. Check the seasoning and serve with a sprinkling of chopped parsley.