This is a hearty hotpot packed with vegetables and rich with smoky paprika. Butter beans are large and white with a delicate flavour that complements the stronger flavours of garlic and paprika. Serves 4.
Soak the dried beans in cold water for at least 6 hours or overnight. Drain and put in a large saucepan or pot set over a medium heat, with sufficient just-boiled water to cover. Cook for 30 minutes until softened. Drain and set aside until needed.
Put the oil in a saucepan or pot set over a medium heat. Add the onion and cook for 4-5 minutes until softened. Add the garlic and paprika and stir-fry for 2 minutes. Then add the celery, carrot, potatoes and red pepper and cook for 2 minutes, stirring constantly to coat the vegetables in the flavoured oil.
Pour in the stock and beans and bring to the boil. Reduce the heat and partially cover the pan with a lid. Let simmer for 40 minutes, stirring often, until all the vegetables are cooked. Season to taste and serve with crusty bread.