Eden bean goulash


DH made this the other day & it was delicious.  There was enough for us both, and another 3-4 portions to go into the freezer.


  • 2 tablespoons sunflower oil
  • 150g onion, diced
  • 400g potato, diced
  • 300g tinned red kidney beans
  • 100g green peppers, sliced
  • 150g tinned chopped tomatoes
  • 250g carrots, sliced
  • 150g parsnips, sliced
  • 500ml vegetable stock
  • 1.5 teaspoons sweet paprika
  • 1.5 teaspoons ground caraway seeds
  • 2 cloves of garlic, finely chopped
  • 20g chopped flat leaf parsley
  • Pinch of salt
  • Ground black pepper
To Serve:
  • Crusty bread


  1. First, put the green peppers and chopped tomatoes in a heavy-bottomed pot, season with salt and pepper and a good pinch of sugar. Bring to a gentle simmer and reduce this down to a thick consistency, then set aside.
  2. In another pan, heat up the oil, add the onions and fry them slowly until they’re a nice golden colour – don’t rush it!
  3. Turn down the heat before you add the paprika, then give it a quick stir and add some water. (If your oil is too hot the paprika will burn and taste bitter.)
  4. Reduce the ingredients down until the water has evaporated and you’re back to just the oil – then add the beans, carrots, parsnips, garlic and caraway seeds, and season well.
  5. Add your tomato and green pepper mix to the pan, plus the vegetable stock, and bring it to a simmer.
  6. Add the diced potatoes.
  7. When the vegetables are cooked through, add the parsley and season to taste.
  8. Serve the stew with crusty bread.

Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in Vegetarian

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