washed under running cold water then sliced thickly
2 carrots
cut into 1cm/½in dice
2 garlic cloves
finely diced
1 tsp sweet smoked paprika
½ tsp dried thyme
2 potatoes
peeled
cut into 1cm/½in dice
600ml/21fl oz vegetable stock
½ head cauliflower
cut into small florets
200g/7oz fine green beans
cut into 2cm/¾in pieces
1 x 400g/14oz tin baked beans
2 tbsp roughly chopped flatleaf parsley
crusty bread
to serve
salt and freshly ground black pepper
Directions
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.
