Haricot, Corn & Chilli

These haricot beans are super quick to make and very tasty... they're creamy, unctuous and almost chowder-like with the corn and the chilli. They're a great side for any kind of burger, chop or fish - and they make an excellent soup if you add extra stock.


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

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

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