Photography by Susan Bell: www.susanbellphotography.co.uk

Photography by Susan Bell: http://www.susanbellphotography.co.uk

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.

Serves 4-6:

1 x 400g tin of red kidney beans
1 x 400g tin of baked beans (or borlotti, canneloni, etc)
1 onion
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.

Jack Monroe. Twitter: @BootstrapCook. Facebook: http://www.facebook.com/agirlcalledjack


My new book, Cooking on a Bootstrap, is now available to order HERE.

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  1. your blog is just amazing and your recipes have been copied and pasted into my recipe folder. I thought I was the frugal queen, but I’ve been well and truly deposed xx love froogs xxxx

  2. I had this when I did the Live Below the Line challenge a couple of weeks ago. It was one of the most delicious and satisfying meals we had all week. Thanks for the recipe!

  3. I make this for the kids, I mash the beans down a little so it becomes a bit more of a sticky mess which sticks brilliantly to burrito wraps. It is one of our staples. Just brilliant

  4. If I wanted to make this using dried beans, can anyone suggest the quantity of dried beans I would need to use? Thanks 🙂

  5. How can such ho-hum ingredients combine to make something so moreish? This was dreamy on nachos with fresh salsa and guac – thanks Jack!

  6. I made this for the first time tonight and it is delicious!
    Both my little ones loved it and asked for more 🙂

  7. I love this and make it on a regular basis, sometimes I add diced ham for my meat loving husband.

  8. Just made this, but used
    100g haricot beans
    200g Aduki beans
    100g Mung beans
    400g pinto beans
    and extra 400g chopped tomatoes and smoked paprika, served with grated cheddar and cucumber chunks. Twas lovely, makes tonnes. You could probably use half the amounts of the above and be well fed.

  9. Had this last week and it was delicious. I planned 2 weeks of meals using just a few recipes from your book and not only have I saved a fortune, I’ve fallen in love with cooking again 🙂

  10. Reblogged this on gerrysmum and commented:
    I recently treated myself to Jack Monroe’s cook book, A Girl Called Jack and was so excited to see that Amazon had sent me a signed copy. This was the first recipe I cooked from it, just delicious and I’ve got 3 servings in the freezer!

  11. I just made this for my husband and he absolutely loved it! I had to make some modifications based on what I had: I used only one can of black beans, swapped tomato paste for the canned tomatoes, and I poached some eggs in the mixture while it was still on the stove (to make up for the second can of beans). Came out to 2.16 Euro a serving (we live in Helsinki).

  12. I made this on one of those ‘oh sh…. I forgot to take anything out of the freezer’ nights. My husband, who is a carnivore, turned his nose up and said “hasn’t it got any meat in it?” then wolfed it down and demanded I make it again! Kids loved it too.

  13. Made this tonight with only a tbsp of oil and no marmite – added a good splash of Lea and Perrins instead. Served with fluffy baked sweet potatoes and a blob of cottage cheese – absolutely delicious x

  14. As a vegan student who struggles on a budget I am so chuffed to have discovered the vegan section on your page – I’ve just made this and it is delicious! Thank you!

  15. Got several half-finished tins of various kinds of bean in the fridge right now- was thinking of making a goulash, but we’ve had stew/curry type meals for a couple of days in a row now. So I’m going to be creative, and see if I can adapt this recipe into some kind of goulash bean burger. Wish me luck!!

  16. Made this last night, but with butter beans and chickpeas. had a sad sweet potato and celery so chucked them in too. Totally delicious – and was even nice cold at work for lunch (no microwave….)

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