This is a simple version of a Hungarian Bean Goulash. Serve it with crusty bread or rice if you are pushed for time, but if not, it's lovely with baked potato. It can be prepared in advance and kept in the fridge for 2 days. It also freezes well. If you are cooking it for freezing, just stir in the beans but don't cook them any further as freezing softens the beans slightly. Just de-frost and re-heat the dish when you are ready.
800gmixed beansorganic, fairtrade, tinned, drained and rinsed
4tbspfresh parsleyorganic, chopped, to garnish (optional)
4tbspfat free soured creamorganic 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 over a medium heat for 5 minutes. Add the garlic and fry for 1 minute then 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 or rice and a tablespoon of soured cream on top of the goulash. Sprinkle with fresh parsley.
Not all eating at the same time or in a hurry?The bean goulash can be prepared in advance and re-heated.This dish can be frozen for 2 - 3 months[nutrition-label]