Peel and dice an Onion
Crush a clove of Garlic and finely slice some fresh Red Chilli
Drain the tinned Haricot Beans and the Sweetcorn
Heat a pan and add a little Olive Oil and add the chopped Onion and Bay Leaves. Fry for a few minutes, stirring over a medium to high heat
Add the crushed Garlic and chopped Chilli and cook for a minute or two before adding the Haricot Beans (Cannellini Beans would be good here too)
Cook for 3 or 4 minutes, letting the Beans form a slight edge / crust against the pan… then add the Sweetcorn. Add a couple of big spoonfuls of Stock (homemade if you have it – water would do!) and keep stirring for a few minutes before tasting
Add a big crunch of Black Pepper, a big squeeze of Lemon and some extra Chilli Flakes if you like your Beans spicy. Taste – season again if you need to – but only add Salt just before serving (Beans will get tough cooking in Salt). 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