13. Versatile vegetable stew
Ingredients
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 leeks, split lengthways up to the root several times, washed under running cold water then sliced thickly
- 2 carrots, cut into 1cm/½in dice
- 2 garlic cloves, finely diced
- 1 tsp sweet smoked paprika
- ½ tsp dried thyme
- 2 potatoes, peeled, cut into 1cm/½in dice
- 600ml/21fl oz vegetable stock
- ½ head cauliflower, cut into small florets
- 200g/7oz fine green beans, cut into 2cm/¾in pieces
- 1 x 400g/14oz tin baked beans
- 2 tbsp roughly chopped flatleaf parsley
- crusty bread, to serve
- salt and freshly ground black pepper
Instructions
- Heat a large frying pan or saucepan until medium hot, add the olive oil, onion and leeks and cook gently for 5 minutes until just softened.
- Add the carrots, garlic, paprika and thyme and stir to combine. Cook for 5 minutes.
- Add the potatoes and vegetable stock and bring to the boil. Turn the heat down and simmer for 5 minutes until the potatoes are just softening then add the cauliflower and simmer for another 5 minutes.
- By now, all the vegetables should be nearly cooked. Add the green beans and baked beans and cook for 3 minutes then stir in the chopped parsley and season well with salt and pepper.
- Serve with plenty of crusty bread.
