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.