Make Ahead

Beautiful Bean Goulash

by:
February  2, 2015
3.5
4 Ratings
  • Serves 6
Author Notes

Strictly goulash is made with beef and more likely to be seen in Hungary. This recipe was developed during a visit to Ancona, Italy. I think the Anconians love it as Ancona is culturally is quite close to Eastern Europe. I developed this recipe when I was a vegetarian, and my children ate meat. We would come home from a winter walk on the beach, wellies and scarves strewn. As it is so easy to reheat the pot would be bubbling in a matter of minutes. —F1nola

What You'll Need
Ingredients
  • 2 teaspoons Virgin olive oil
  • 2 Large red onions
  • 1 Large red capsicum (bell) pepper, thinly sliced
  • 1 Large yellow capsicum (bell) pepper, thinly sliced
  • 1 Large green capsicum (bell) pepper, thinly sliced
  • 600 milliliters Chicken stock (veggie is ok too!)
  • 1 400g can of chopped tomatoes
  • 1 400g can kidney beans, rinsed and drained
  • 1 400g can white beans, rinsed and drained (cannellini or chickpeas)
  • 1 400g can lima beans, rinsed and drained
  • 2 medium potatoes peeled, cut into small cubes
  • 2 teaspoons hot smoked paprika
  • 1 tablespoon paprika
  • 1 teaspoon dried basil, if you do have fresh use twice as, then rip-it up and add it to the goulash at the last minute.
  • 2 gently squeezed, this releases the lovely flavour, bay leaves (dried or fresh)
  • 1/2 teaspoon Caraway seeds
  • Pinch Salt and Pepper to taste
  • 600 milliliters Sour cream (you can of course use low-fat yogurt instead if you prefer handful chopped chives (optional)
  • 1 handful Chopped chives
Directions
  1. Heat oil in a very large saucepan over medium heat. Add onions and a pinch of salt sauté for 5 minutes trying not to brown the onions (the salt helps with this).
  2. Add all the capsicum peppers stir, and cook for a further 5 minutes
  3. Add the tomato puree also this to ‘cook off’ for around 2 minutes
  4. Grab all you other ingredients and bob them in the pot (except for the Sour cream and chive).
  5. Bring mixture to a boil, then reduce heat to low, cover, and gently simmer for around 45 minutes. It’s a good idea to check the pot and stir as and when necessary.
  6. Mix the chopped chives into the sour cream
  7. Serve in a bowl with boiled rice and a good delicious dollop of sour cream.
  8. Omit the sour cream and use vegan stock for vegans
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