I never tire of this quick, simple meal. Originally adapted from a beef goulash recipe, but tweaked and tampered with in the way that all recipes are, it has become a sweet and spicy staple in my household and doesn’t disappoint. I use cheap baked beans in place of haricot beans, as they are simply haricot or borlotti beans slathered in sauce – but usually for a third of the price of a tin of plain haricot or borlotti beans. Eat warm on toast, with rice, or stuffed in a pitta bread with lashings of cheese for lunch. Eat from the bowl, water it down and eat it as a soup, or eat it straight from the pan in the name of ‘testing’. Or, for a slightly Mexican twist, have it with tortillas, some grated cheese, sliced red onion and lettuce, with some lime or lemon to squeeze over.
1 x 400g tin of red kidney beans
1 x 400g tin of baked beans (or borlotti, canneloni, etc)
1 fat clove of garlicf garlic
4 tablespoons of oil
3 teaspoons paprika
1 x 400g tin of chopped tomatoes
1 teaspoon marmite or similar
1 vegetable or chicken stock cube
1 teaspoon sugar
First, drain and rinse the beans. Empty the kidney beans and baked beans into a colander, and blast under cold water to get rid of the tinned taste and the sauce from the baked beans. When well rinsed, set to one side.
Peel and chop the onion and peel and finely slice the garlic. Place in a frying pan with the oil anf paprika, and cook on a low heat until the onion is softened. Add the chopped tomatoes, marmite, crumbled stock cube, sugar and half a tin of water (using one of the bean tins as a guide), and stir well. Simmer gently for 15 minutes until the sauce is thick and glossy.
Tip in the colander of rinsed beans, stir to mix well and heat through for 10 minutes. Serve, devour, have seconds, and enjpy!
Mixed bean goulash recipe from A Girl Called Jack by Jack Monroe. Available to order at The Hive, supporting your local independent book shops. Also available to buy from major retailers and supermarkets.