Serves 2
Prep: 15 min
Cook: 15 min
1 small onion
25g butter
1tbsp olive oil
1/2 butternut squash, approx 250g
150g green beans
150g roasted red pepper/ pimiento (from a jar)
Pinch chilli flakes
400g can cannellini beans
150g drained, canned sweetcorn
10g bunch flat-leaf parsley
1 small lemon
Crusty bread and butter to serve
Method
Peel, halve and finely slice the onion. Heat the butter and oil together in a medium-sized pan over a medium heat and stir in the onion. Cook gently, stirring occasionally for 5-8 minutes until limp. Meanwhile, peel the butternut and cut into small kebab-size chunks. Trim and halve the beans. Stir the chilli and then the squash into the onions.
Cook, stirring constantly, for a minute or so and then add the beans and 200ml water. Bring to the boil, reduce the heat to low, cover and cook for 10 minutes. Slice the pepper into short, chunky strips. Tip the cannellini beans into a sieve, rinse with cold water and shake dry.
When the 10 minutes is up, stir sweetcorn, beans and pepper into the pan. Season with salt and pepper and simmer briskly uncovered for 5 minutes to drive off most of the liquid and consolidate the flavours. Chop the parsley, stir it into the succotash and serve with a lemon wedge and crusty bread and butter.