Mixed bean goulash

Mixed bean goulash

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(43 ratings)

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


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



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

  • 1 tbsp smoked paprika



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

  • 400g can chopped tomato with garlic



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

  • 400g can mixed bean, drained and rinsed


  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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20th Dec, 2014
Agree the sat fats must surely come from the soured cream. Where else could that much fat possibly come from, as you say?
22nd Nov, 2014
Totally awesome! Used mixed beans in spicy sauce. Used natural yogurt sprinkled with cayenne instead of sour cream. This is a very flavoursome recipe which is very surprising given the limited number of ingredients. Its also super quick and easy to make which is a huge bonus. Highly recommended.
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
29th Nov, 2013
Delish. Had to add some salt though...
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.
9th Jun, 2013
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.
31st Jan, 2013
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.
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.
19th Jan, 2013
Try serving with a small bowl each of extra virgin olive oil and balsamic syrup in which to dip the bread.............M-mm!
19th Jan, 2013
Try serving a small bowl of olive oil and a small bowl of balsamic syrup in which to dip the bread.....M-mm!


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