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. stirring occasionally
Add the mixed beans and cook for 2 minutes until the beans are heated through.
Sprinkle with fresh parsley leaves and serve
The nutritional information shown is just for the Vegetarian Goulash and does not include any sides or toppings.
A goulash is all about the paprika. Don't miss this out or it won't be a goulash. The quantites in the recipe are tablespoons and not teaspoons.Use tinned or canned beans and make sure you drain and rinse them before adding.
Serve with a jacket potato, rice or fresh crusty bread. A spoonful of soured cream goes well as it provides a contrast to the slightly spicy flavour. For little children, you can stir the soured cream into their portion to tone down some of the spice if you need to. Grated cheese is also a great addition. I also like to serve this with green runner beans or a green salad to add some nice colour and extra nutrition.
Keep in the fridge for 2 days. Freeze 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.