This is Hugh's version of the traditional Chilean squash and veg stew. It’s wonderfully hearty and warming and, like so many such dishes, even better if you leave it for 24 hours and reheat gently before serving.
Heat the oil in a large saucepan or casserole over a medium heat. Add the onion and garlic and sauté gently for about 10 minutes. Add the paprika and 1 tablespoon of the oregano. Cook for another minute.
Add the drained, rinsed beans, the squash, bay leaf and stock, and simmer until the squash is just tender, 10–15 minutes. Then add the greens or beans and corn kernels and simmer for a further 5 minutes.
To finish, season with salt and plenty of pepper. Stir in the remaining oregano if using, leave to settle for a couple of minutes, then serve.
2 tablespoons rapeseed or olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 teaspoon sweet smoked paprika
A handful of oregano or marjoram, chopped (optional)
400g tin beans, such as cannellini or black beans, drained and rinsed
750g squash, such as butternut, Crown Prince or onion squash, peeled, deseeded and cut into 2cm chunks
1 bay leaf
1-litre vegetable stock
200g spinach, or shredded spring greens - or French beans, cut into 2cm pieces
200g frozen sweetcorn kernels (or kernels cut from 2 cobs of corn)
Sea salt and freshly ground black pepper
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If you like this recipe, you might like the following course...
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.