100g (4 oz) fine green beans, chopped
125g (5 oz) carrots, sliced
125g (5oz) potato or sweet potato, chopped into small chunks
Half an onion
Clove or two of garlic
150ml vegetable stock
200g tinned chopped tomatoes
100g jar/tinned red beans, drained and rinsed well.
Black Pepper and any dried herbs or spices you fancy
What to do:
Preheat oven to 180 degrees C or gas mark 4.
Pour the stock into a medium sized pan, and add the beans, carrots, potato, onion and garlic.
Bring to the boil, then stir in the chopped tomatoes and season to taste.
Transfer everything in the pan into an oven-proof dish, cover and cook for about 50 minutes. The veg should be just about cooked through and tender by now, so add the red beans, stir in well and return to the oven for 5 or 10 minutes.
Because veg can vary in cooking time, and people have different preferences as to how al dente they like it, you might want to start sticking a fork in to check progress after 40-45 minutes. That way, you’ll get it exactly to your taste!
This is a great winter warmer to tuck into on its own. Or if you really want to push the boat out, try serving with mashed potatoes, roast potatoes, Yorkshire pudding or good, old fashioned dumplings.