- knob of butter
- bunch spring onions, tips only, chopped
- ½ 400g/14 oz can flageolet beans, rinsed and drained
- 400g/14oz can of plum tomatoes and juice
- 1 garlic clove, finely chopped
- ½ 326g/11½ oz can sweetcorn, drained and rinsed
- salt and freshly ground black pepper
- 1 tbsp chopped fresh parsley
- Melt the butter in a saucepan over a medium heat. Add the spring onions, and saué for one minute.
- Add the beans, tomatoes, garlic and sweetcorn, bring to the boil, and reduce then simmer for 5-6 minutes to reduce. Season, to taste, with salt and freshly ground black pepper.
- To serve, add the parsley to the stew and pour into a warmed bowl.