Serves 4

I keep a large selection of both dried and canned beans in my cupboard. Canned beans need little preplanning and make amazing nutritious and hearty stews. I’ve used a combination of chickpeas and cannellini, blackeye and haricot beans here, but almost any combination will work. I have kept this recipe vegetarian, but adding some spicy sausage or bacon would also be delicious. Top with a spoonful of sour cream or Greek yoghurt and a sprinkling of paprika.

500ml vegetable stock
1 onion, finely chopped
1 leek, white part only, finely sliced
3 sticks celery, tough parts discarded, finely sliced
1 clove garlic, finely chopped
2 tbsp olive oil
1 large beef tomato, skinned, deseeded and roughly chopped
Freshly ground pepper
1 tsp ground cumin
1 tsp paprika
Freshly ground coriander seeds
3 sprigs thyme
2 bay leaves
300g haricot beans
300g blackeye beans
300g cannellini beans
300g chickpeas
Handful fresh herbs, roughly chopped
125ml sour cream or yoghurt
Paprika, to dust

1 Bring the stock to the boil. Meanwhile, fry the onion, leek, celery and garlic in the oil for a few minutes until translucent but not coloured. Add the tomato and seasonings and cook for a further 2-3 minutes, then add the boiling stock.
2 Add the thyme and bay, adjust the seasoning, then simmer for 20 minutes.
3 Add the beans and simmer for 3-4 minutes, then add the herbs. Divide between 4 warmed serving bowls, top with sour cream, sprinkle with paprika and serve with plenty of crusty bread.

Times Recommends

• Gordon Brown’s favourite pud
• Five-spice butternut soup
• How to make popcorn and crisps