Bean goulash
2 servings
25 minutes
Bean goulash is a hearty and aromatic dish of European cuisine that combines the rich flavor of smoked paprika, the sweetness of tomatoes, and the tenderness of beans. Goulash originated in Hungarian cuisine, traditionally made with meat, but its bean variation is perfect for vegetarian diets. The key ingredient is a mix of white and red beans that gives the dish a rich texture. Olive oil softens the onion and releases the aroma of spices, while yogurt or sour cream added before serving gives a pleasant creamy note to the dish. Bean goulash is best served with slices of ciabatta that soak up the spicy sauce well. This is not just a dish — it's a cozy dinner with history that can warm and satisfy at any time of year.
1
In a wide and deep skillet, heat olive oil. Add finely chopped onion and sauté until soft. Stir in paprika and cook for another minute, then add tomatoes (preferably canned peeled and chopped tomatoes), then fill half the can with water and pour it into the skillet. Cook on low heat for 10 minutes until the liquid becomes slightly glossy.
- Olive oil: 2 tablespoons
- Red onion: 1 head
- Smoked paprika: 1 tablespoon
- Canned tomatoes: 400 g
2
Add the beans (first drain and let them dry in a colander). Cook for a couple more minutes, but not longer — otherwise, the beans will break apart and turn into mush.
- Canned white beans: 200 g
- Canned red beans: 200 g
3
Serve the goulash on plates, topping each portion with a tablespoon of yogurt or low-fat sour cream, and serve with slices of fresh ciabatta.
- Natural yoghurt: to taste
- Ciabatta: to taste