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 +