Bean hotpot with cheesy croutons

Heat the oil in a large frying pan, add the celery and sweet potato and cook for about 5 minutes. Add the pepper, cook for another few minutes, then stir in the stock. Bring to the boil and simmer for 10 minutes.

Add the green beans, cook for another 5 minutes, then stir in the butter beans and simmer for 5 minutes until heated through. Squash some of the beans and potato in the pan to thicken the juices. Check for seasoning and that the potato is just tender.

Meanwhile, toast ciabatta on one side, turn slices over, put thyme leaves and grated cheese on top and grill until brown. Serve the toasts on the hotpot.