Mixed bean goulash

Mixed bean goulash

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(33 ratings)

Prep: 5 mins Cook: 20 mins Ready in 25 minutes

Easy

Serves 2
A quick, healthy, five-ingredient recipe that vegetarians will love

Nutrition and extra info

  • Freezable
  • Easily doubled
  • Vegetarian
  • Dairy-free
  • Nut-free
  • Egg-free

Nutrition: per serving

  • kcal460
  • fat28g
  • saturates11g
  • carbs39g
  • sugars15g
  • fibre11g
  • protein17g
  • salt1.68g
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Ingredients

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp smoked paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 400g can chopped tomato with garlic
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 400g can mixed bean, drained and rinsed

Method

  1. Heat the oil in a large saucepan, then fry the onion for 5 mins until beginning to soften. Add the paprika and cook for a further min, then stir in the tomatoes and 1⁄2 a can of water. Simmer gently for 10 mins until thickened and glossy.

  2. Tip in the mixed beans and continue to cook for a further 2 mins to just heat through the beans. Spoon into warm bowls and serve with soured cream and toasted ciabatta slices, drizzled with olive oil.

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Comments, questions and tips

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thebeadle
24th Aug, 2014
I used a can of (Waitrose) mixed beans in a spicy tomato sauce as well as a can of toms, plus garlic and chilli, as you do, very nice indeed
olgauk1
29th Nov, 2013
Delish. Had to add some salt though...
cordypie
1st Oct, 2013
yum! I added a fresh glove of garlic instead of using tinned tomatoes with garlic. Plus I added a pinch of brown sugar and I simmered it for 20minutes. Really nice.
MissyF
9th Jun, 2013
4.05
Yummy!! Had half tin of sweetcorn to use up as well as a courgette and a few mushrooms, this bulked it out but only served 2 with wholegrain rice (we were both rather hungry!!) Will certainly make it again, as mostly store cupboard ingredients it's a good budget recipe.
fairystoryteller
31st Jan, 2013
5.05
I used 'La Chinata' hot smoked paprika (the one in the square red tin) and knew that a tablespoon would be too hot and spicy for us so halved the quantity. Still flippin' hot! However - lovely flavours and will make again. You could have it with rice and I think a salad with red onion and avocado would go really well. Chopped coriander on the top would also be a good plan. So simple. Will make again.
dealam
22nd Sep, 2013
I agree if you use this brand. I used just over a teaspoon and had to add some plain yoghurt as was too spicy. 1 tablespoon would have completely ruined it.
elvinmac
19th Jan, 2013
5.05
Try serving with a small bowl each of extra virgin olive oil and balsamic syrup in which to dip the bread.............M-mm!
elvinmac
19th Jan, 2013
5.05
Try serving a small bowl of olive oil and a small bowl of balsamic syrup in which to dip the bread.....M-mm!
jenniferocious
24th Sep, 2012
4.05
It lacked a bit of flavour for my liking so but some chilli flakes and chilli powder. A good recipe though, just needs a bit more oomph. Will make again
veggiebyassociation
26th Feb, 2012
3.05
Not bad... I love beans and it was very easy to make. Didn't thicken as much as suggested (I will add less water next time) but not bad. My paprika is labelled as smoked but still doesn't have much (if any) kick to it. I tend to avoid very spicy things, but could possibly have done with a tad more heat in this. Could also have done with larger portions, and as all the components are relatively healthy, I think I will scale it up next time. Served with a dollop of creme fraiche (didn't have any sour cream to hand), a sprinkle of paprika and some garlic bread. The resident veggie enjoyed it too :)

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