Versatile Vegetable Stew
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 dice
2 garlic cloves, finely diced
1 tsp sweet smoked paprika
½ tsp dried thyme
2 potatoes, peeled, cut into 1cm/½in dice
600ml vegetable stock
½ head cauliflower, cut into small florets
200g fine green beans, cut into 2cm/¾in pieces
1 x 400g tin baked beans
2 tbsp roughly chopped flat leaf parsley
crusty bread, to serve
salt and freshly ground black pepper
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.