1: Put the dried beans in a bowl, cover with cold water and leave to soak uncovered for at least 12 hours. After this time, drain the beans in a colander and set aside.

2: Peel and slice the onion and garlic, then heat the vegetable oil in a deep frying pan. Once hot, add the onion and garlic and cook for 8-10 minutes until softened and golden brown.

3: Crumble in the stock cube, then add the frozen peppers along with the fajita spice and chilli powder. Give it all a good stir and then remove the pan from the heat.

4: Tip the contents of the frying pan into the slow cooker. Add the tin of tomatoes, then fill the tin with water and add this too. Stir in the butternut squash and the soaked and drained beans.

5: Pop the lid on and set the slow cooker to low or, leave to simmer over a low heat for 4-6 hours.

6: When the bean chilli is cooked, slice up the spring onion, if using. Spoon onto plates and then top with the spring onion - now dig in!