Mixed Bean Goulash

Ingredients

• Kidney beans

  Red, mature seeds, canned

  2 cup or 512g

• Baked beans

  Home prepared

  1 ⅔ cup or 422g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  1 clove or 3g

• Sunflower oil

  Linoleic, (approx. 65%)

  4 tbsp or 54g

• Paprika

  Spices

  3 tsp or 6g

• Tomatoes

  Crushed, canned

  1 ⅔ cup or 400g

• Worcestershire sauce

  1 tbsp or 17g

• Vegetable Broth

  From bouillons. Low sodium

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  1 tsp or 4g

Directions

1. First, drain and rinse the beans. Empty the kidney beans and baked beans into a colander, and rinse under cold water; set aside.
2. Peel and chop the onion and peel and finely slice the garlic. Place in a frying pan with the oil and paprika, and cook on a low heat until the onion is softened. Add the chopped tomatoes, worestershire, 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.
3. Tip in the colander of rinsed beans, stir to mix well and heat through for 10 minutes. Serve and enjoy!

Similar Foods

• Mixed Vegetable Soup
• Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette
• White Bean and Chicken Stir Fry