Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
675g/1˝lb pumpkin flesh, cubed
450g/1lb sweet potatoes, peeled and cubed
1 tsp mixed dried herbs
1 tsp chopped sage
1.5L/2˝ pint vegetable stock
400g/14oz canned haricot beans, rinsed and drained
salt and freshly ground black pepper
1. Heat the oil in a large
saucepan and fry the onion and garlic for about 10 minutes until softened
and starting to colour.
2. Add the pumpkin, sweet potato and herbs and cook for a further 5
minutes.
3. Add the vegetable stock and bring to the boil. Cover the pan and simmer
for 30 minutes, until the vegetables are cooked and tender.
4. Add the haricot beans and season to taste with salt and pepper. Cook
for 5 minutes, then serve hot with crusty bread.
