This Simple Spicy Mixed Bean Goulash is super healthy, cheap, tasty and very filling. I love this with a jacket potato on a cold day, but it's a great dish all year round. You can also enjoy it with crusty bread. In recent months, Mixed Bean Goulash has also become one of our 'Lockdown Recipes', formerly known as Storecupboard meals since almost all the ingredients come from the cupboard. I now always keep a couple of tins of mixed beans in, just in case. If you'd like more inspiration for other Lockdown / self-isolating recipes, click here.
Serve the Goulash with a lovely dollop of soured cream. For little children, you can stir the soured cream into their portion to tone down some of the spice from the chilli powder if you need to.
A Mixed Bean Goulash has a relatively low carbon footprint. You can also buy many of the ingredients as Fairtrade, such as the kidney beans, chilli powder and black pepper. Fairtrade products are produced in a way that is kinder to the environment and use fewer harmful chemicals. This is to protect not only the land, but the farmers themselves. In fact many Fairtrade products are also organic.
Storing Bean Goulash
Bean Goulash can be kept in the fridge for 2 days. It also freezes well for up to 6 months. If you are cooking it for freezing, just stir in the beans but don't cook them any further as freezing can soften the beans slightly. Just de-frost and re-heat the dish when you are ready.
Simple Spicy Hungarian Mixed Bean Goulash
- 4 baking potatoes organic or crusty bread
- 2 tablespoon olive oil organic, fairtrade
- 2 red onions organic, chopped
- 2 red peppers organic, de-seeded, diced
- 2 cloves garlic organic, peeled and crushed
- 2 tbsp sweet smoked paprika fairtrade
- 800 g chopped tomatoes organic, use tinned
- 400 ml vegetable stock organic
- 1 tbsp brown sugar organic, fairtrade
- 1 dash black pepper organic, fairtrade, freshly ground
- 1 dash salt
- 800 g mixed beans organic, fairtrade, tinned, drained and rinsed
- 4 tbsp fresh parsley organic, chopped, to garnish (optional)
- 4 tbsp fat free soured cream organic to serve (optional)
- Pre-heat the oven to 200°C/400°F/gas mark 6. Wash the potatoes, dry and prick several times with a fork. Rub a little olive oil over them and cook in the oven for about 1 hour, until the potato is soft.
- Heat 1 tablespoon of olive oil in a large frying pan and fry the onions and red peppers over a medium heat for 5 minutes. Add the garlic and fry for 1 minute
- Stir in the sweet smoked paprika for 1 minute. Be careful not to leave the paprika any longer as over cooking can make it taste bitter.
- Stir in the tinned tomatoes, vegetable stock and sugar and season with salt and pepper. Simmer for 10 minutes.
- Add the mixed beans and cook for 2 minutes until the beans are heated through.
- Serve with the baked potatoes or crusty bread and a tablespoon of soured cream on top of the goulash. Sprinkle with fresh parsley.