This lovely Chilean bean, corn and squash stew proved one of the most popular recipes in River Cottage Veg Everyday. I’ve enjoyed playing with the dish since then, adding creamy beans, fresh tomatoes and basil (included in some Chilean versions), along with not-so traditional celery, which adds a savoury note. I also ring the changes with courgettes in place of the squash. You can use whichever you prefer, or go half and half. It’s an easy dish… and very more-ish.
Serves 6
Ingredients
- About 500g small–medium courgettes or peeled, deseeded squash, such as butternut, Crown Prince or onion squash
- 2 tbsp vegetable or olive oil
- 1 medium onion, sliced
- 2 celery sticks, sliced
- 2 garlic cloves, chopped
- 2 tsp sweet smoked paprika
- A handful of oregano leaves, roughly chopped (or you can use thyme)
- 1 litre vegetable stock
- 1 bay leaf
- 200g green beans, trimmed and cut into 2cm pieces
- 400g tin beans, such as kidney, borlotti or butter beans, drained and rinsed
- About 200g sweetcorn kernels (you should get this from 2 medium cobs, but frozen is also fine)
- 300g tomatoes, roughly chopped
- 6–8 basil leaves, torn
- Sea salt and black pepper
- Dried chilli flakes, to finish (optional)
Method
- If using courgettes, cut them into 1cm slices (first quartering them lengthways if they are very large). If you’re using squash, cut it into 2cm chunks.
- Heat the oil in a large saucepan or flameproof casserole over a medium heat. Add the onion, celery and garlic and sauté gently for 10–12 minutes. Add the paprika and chopped oregano (or thyme). Cook, stirring, for another minute.
- Add the squash and/or courgettes, vegetable stock and bay leaf and bring to a simmer. Cook for 10–15 minutes until all the veg are almost tender.
- Add the green beans, tinned beans, sweetcorn and tomatoes and simmer for 5 minutes or until all the veg are tender. Stir in the basil and season to taste with salt and pepper.
- Serve the stew in warmed bowls, adding a pinch of chilli flakes for those who like a bit of heat.
A best-loved favourite recipe made better by Hugh Fearnley-Whittingstall from the River Cottage good comfort cook book. Recipe prepared using his ESSE Range Cooker.
