|1 onion, chopped
1 garlic clove, crushed
1 medium baking potato, chopped
2 celery sticks, sliced
1 small green pepper, seeded, halved and sliced
30ml / 2 tbsp sunflower oil
25g / 1 oz butter
600ml / 1 pint stock or water
300ml / 1/2 pint milk
200g / 7oz can flageolet beans
300g / 11 oz can corn kernels
good pinch dried sage
salt and ground black pepper
Cheddar cheese, grated, to serve
Put the onion, garlic, potato, celery and green pepper into a large heavy based pan with the oil
and butter. Heat the ingredients until sizzling then reduce the heat to low. Cover and cook gently
for about 10 minutes, shaking the pan occasionally to prevent the ingredients sticking.
Pour in the sock or water, season with salt and pepper to taste and bring to the boil. Reduce
the heat, cover again and simmer gently for about 15 minutes until the vegetables are tender. Add
the milk, beans and corn, including their liquids, and the sage. Simmer, uncovered, for 5 minutes.
Check the seasoning and serve hot, sprinkled with grated cheese.