Red Bean & Mushroom Goulash

Red Bean & Mushroom Goulash

Not exactly a summery dish this one, but nevertheless it’s one of my favourite meals and we have it quite regularly whatever the season. It’s easy to get most of the ingredients from the ‘basics’ range of the supermarket and as such it works out very frugal. While it may take a while to chop and prep all the beans and vegetables, batch cooking like this, is also time saving. Eaten once a week, this batch will serve us for three weeks.

Red Bean & Mushroom Goulash

* Peel and chop 3 onions, 3-4 carrots, 4 sweet peppers (red or green), and the cloves from a whole bulb of garlic. Thickly slice 1lb of mushrooms.

* Heat 2 tbsp vegetable oil in a large pan and add veg. Add a little salt to help the veg to sweat and soften and saute for 5-10 minutes.

* Stir in 2 heaped tablespoons paprika, 1 tablespoon smoked paprika, and 1 level tablespoon chilli pepper. Stir for 2-3 minutes.

* Add 4 x 400g cans of drained red kidney beans (OR the contents of a 500g pack of dried kidney beans, which have been soaked overnight and well cooked earlier) 2 pints of vegetable stock, 2 tbsp tomato puree, 1 heaped teaspoon dried oregano, 1 tsp ground black pepper.

* Bring to the boil, add lid and reduce the heat. Cook on a brisk-ish simmer for half an hour. Stir occasionally.

* Stir in 2 tbsp vinegar and 1 tbsp sugar.

* Remove lid and continue to simmer for a further half an hour. Stir occasionally. The sauce should reduce somewhat during this time.

* Salt to taste. Serve over mashed or crushed potatoes. Garnish liberally with chopped parsley.

Serves 6 +

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6 thoughts on “Red Bean & Mushroom Goulash

  1. I made this recipe last night and we loved it! Thank you so much, it will be a favourite of ours.

    • Yep, you could easily halve this recipe (or more). I do tend to make food enough for some kind of vegan commune, it must be said. I have wondered if that’s some kind of indication of what I aspire to! Though as a lazy cook, I do find it does help with mid week meals hugely to cook big batches at the weekend and freeze for later. If you’re testing out a recipe for the first time though (or if you’ve not got a freezer) big batch recipes, do need scaling down. I do this myself when testing something for the first time.

  2. Oh wow! This looks amazing as do all the recipes you’ve posted. I just kept scrolling down and every recipe looks so delicious. The vegetarian ones are easily veganised and I see you really do use all the staples and basics! I look forward to adding a lot of these to my repertoire πŸ™‚

    • Cheers Melanie, I’ve been away from WordPress for a while, but I mean to start posting more again now. Good to meet you and thanks for commenting πŸ™‚

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