Ingredients

• 1 Onion, diced
• 1 or 2 Tins Haricot Beans
• 1 Tin Sweetcorn
• Wicklow Rapeseed Oil with Chilli
• Bay Leaves (optional)
• 1 Clove Garlic, crushed
• Stock / Water
• Lemon
• Parsley (to serve, optional)
• Black Pepper & Salt

Instructions

1. Drain the tinned Haricot Beans and the Sweetcorn.
2. Heat a pan and add a good drizzle of Wicklow Rapeseed Oil with Chilli and add the chopped onion, garlic and bay leaves. Fry for a few minutes, stirring over a medium to high heat.
3. Now add the Haricot Beans (Cannellini Beans would be good here too).
4. Cook for 3 or 4 minutes, letting the beans form a slight edge / crust against the pan… then add the sweetcorn.
5. Add a couple of big spoonfuls of stock (homemade if you have it – water would do!) and keep stirring for a few minutes.
6. Add a big crunch of Black Pepper and a big squeeze of lemon.
7. Taste – season again if you need to – but only add Salt just before serving (Beans will get tough cooking in Salt).
8. Remove the Bay Leaves. Serve immediately hot, warm or cold… You can add more liquid to make it soupier, or less to have more of a warm bean salad; either is delicious!