VEGETABLE AND FRUIT STEW

A delicious sustaining meal which is easily prepared and cooked, Fruit and Vegetable Stew may be served with French bread and butter.

Preparation and cooking time: 2 hours

Servings: 4-6

2 pints or 5 cups light vegetable stock
8 oz white kidney beans, soaked in cold water overnight and drained
6 tart apples, peeled, cored and chopped
4 large pears, peeled, cored and chopped
7 oz canned sweetcorn, drained
1 carrot, scraped and finely chopped
8 oz french beans, trimmed and coarsely chopped
2 large potatoes, peeled and roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place the stock and beans in a large saucepan. Set the pan over high heat and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer for 1 1/2 hours, stirring occasionally with a wooden spoon.

Add the apples, pears, sweetcorn, carrot, french beans, potatoes, salt and pepper. Re-cover the pan and cook for a further 30 minutes or until all the vegetables and fruit are cooked through and tender.

Remove the pan from the heat. Ladle the stew into a large, warmed serving dish.

Serve at once