Smoky bean goulash
A filling, meat-free bean goulash with potatoes, carrots and peppers in a thick paprika broth.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 6 people
- Vegetarian
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Sunflower oil1 tbsp
- Onion2
- Garlic2 cloves
- Sweet paprika1 tbsp
- Carrot200 g
- Pepper (red or yellow)1
- Potato400 g
- Tinned chopped tomatoes (400 g)1
- Tinned kidney beans (400 g)2
- Vegetable stock1.2 l
- Flat-leaf parsley½ bunch
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cook the chopped onions in the oil in a large pan over a medium heat for 6 minutes. Add the crushed garlic, take off the heat and stir in the paprika.
Add the sliced carrots, the diced pepper and potatoes, the chopped tomatoes and the stock and simmer for 20 minutes.
Add the drained beans, season and cook for another 10 minutes until the potatoes are tender.
Squash a ladleful of beans against the side of the pan to thicken it, and serve with parsley.