Bean goulash

Glorious goulash. You can make bathtubs of this stuff, eat (or bathe in) it all week and still be left begging for more. Not only is it a filling meal, but it complements most starches. If that weren’t enough, it’s also one of those magical dishes that gets better with age. As with most of the things I make, there is very little skill involved in assembling a good goulash (or a “goodlash”). Apply heat and stir – it really is just about as simple as that.

Ingredients (serves 2 with plenty to spare)

Kidney beans (x1 400g can)
Cannellini beans (x1 400g can)
Chopped tomatoes (x1 400g can)
Onion (x1 big one)
Garlic (x1 clove)
Olive oil (x2 tbsp)
Paprika (x1.5 tbsp)
Bay leaves (x2)
Vegetable stock cube (x1)
Salt (to taste)
Brown sugar (to taste)
Black pepper (to taste)

Method

1. Prepare the ingredients: Finely chop the onion and garlic. Rinse the kidney and cannellini beans under cold water to remove the canned taste.  

2. Make the sauce: Add the olive oil, chopped onion and garlic to a frying pan on a low heat. Fry until the onion starts to soften (about 5 minutes), then add the paprika and stir until combined.

Stir in the chopped tomatoes, about half a tin of water, the vegetable stock cube and the bay leaves. Crank up the heat and simmer for 10-15 minutes, until the sauce has thickened and looks glossy. Like a magazine.

3. Add the beans: Add the rinsed kidney and cannellini beans to the pan. Simmer for another 10-15 minutes, or until thick and delicious. Stir occasionally and taste constantly. Add salt, sugar and pepper until you’re happy with the balance of flavours.

4. Serve: Garnish with some chopped coriander and serve. Plays well with rice or bread, or by itself. Tastes even better after a day or two of getting to know the inside of your fridge.

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