Porotos Granados - River Cottage

Ingredients

• 2 tablespoons rapeseed or olive oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 teaspoon sweet smoked paprika
• A handful of oregano or marjoram, chopped (optional)
• 400g tin beans, such as cannellini or black beans, drained and rinsed
• 750g squash, such as butternut, Crown Prince or onion squash, peeled, deseeded and cut into 2cm chunks
• 1 bay leaf
• 1-litre vegetable stock
• 200g spinach, or shredded spring greens – or French beans, cut into 2cm pieces
• 200g frozen sweetcorn kernels (or kernels cut from 2 cobs of corn)
• Sea salt and freshly ground black pepper