Ingredients Potatoes - 4 large, peeled and quartered Canned kidney beans - 220 g can, drained and rinsed Frozen sweetcorn - 100 g Butter or margarine - for mashing Parsley or watercress - 1 tbsp, chopped
Methods 1) Place the potatoes in a medium-sized saucepan, cover with cold water and bring to the boil. Simmer for 15 minutes. 2) Add the kidney beans and sweetcorn to the potatoes and cook for a further 5-10 minutes. 3) Drain the vegetables and then mash with the butter and parsley or watercress. Serves 2.