Mixed Bean Goulash

by

Kidney beans and rinsed baked beans are heated in a paprika and tomato sauce. A small amount of yeast extract adds savoury flavour.

Serves 4–6

Ingredients

  • 1 × 400g tin red kidney beans
  • 1 × 400g tin baked beans, or plain borlotti or cannellini beans
  • 1 onion
  • 1 large garlic clove
  • 4 tbsp oil
  • 3 tsp paprika
  • 1 × 400g tin chopped tomatoes
  • 1 tsp Marmite or similar yeast extract
  • 1 vegetable or chicken stock cube
  • 1 tsp sugar
  • Half a bean tin of water

Method

  1. Empty both tins of beans into a colander. Rinse thoroughly, washing the sauce from the baked beans, and leave to drain.
  2. Chop the onion and slice the garlic. Cook gently in the oil with the paprika until the onion is soft.
  3. Add the tomatoes, yeast extract, crumbled stock cube, sugar and measured water. Simmer for about 15 minutes to thicken the sauce.
  4. Stir in the beans and cook for a further 10 minutes, until thoroughly heated. Serve with rice, toast or pitta.