This is a super easy seasonal smoky and spicy stew from south america made with veg that is in season right now including, sweetcorn, squash and fresh green beans. It’s hearty and warming and full of veggie goodness. Charring the sweetcorn gives it lots of extra smoky flavour!

Preparation time: 
45
Serves: 
4
Dietary type: 
Vegetarian
Vegan
Ingredients: 

1 Onion

2 Carrots

3 Sticks of Celery

2 Cloves Garlic

Olive Oil

1tsp Chilli flakes

1 tsp Cumin Seeds

1 tbsp Smoked paprika

½ tsp Cayenne Pepper

1 tsp Ground Cumin

1 tsp Dried Oregano

2 tbsp Tomato puree

2 cobs of Corn

200g Green beans/Runner Beans finely sliced

750g Squash such as Uchiki Kuri or Butternut

Tin of Borlotti Beans or similar

1 litre of Veg stock

Method: 

Step 1.

 

Firstly finely dice your onion, carrots, celery and crush and chop your garlic. Heat a large casserole pan over a medium heat and add a glug of olive oil. Add the diced vegetables and sweat over a low heat for around 10 mins stirring often.

 

Step 2.

 

Make your stock by adding 1 litre of hot water to your stock pot or cube in a large jug and set aside. Peel and chop your squash into 1 inch pieces.

 

Step 3.

 

Add the spices, oregano and tomato puree to the pan and stir well. Add the squash and stir then add the hot stock and the tin of beans. Mix well and leave to simmer.

 

Step 4.

 

Prepare your corn by cutting the kernels away from the cob of corn. Heat a dry frying pan over a medium heat and add the corn. Char the corn in the pan stirring every so often, with it slightly burning. Once it’s all slightly charred add this to the stew.

 

Step 5.

 

Simmer your stew for around half an hour over a low heat until the squash is soft. Finely chop your green beans into 1cm long pieces then add this to the stew. Put the lid on and take off the heat and leave to steam for around 5 minutes. Taste the stew and season to taste with salt.

 

 

Recipe  by Martin Hill 

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