This recipe is a combination of two traditional Hungarian dishes: Goulash, and Bean Stew. Veganised.
The saying goes: ‘You can never have too much Paprika in Goulash.’
I think it might be true!
I nearly didn’t blog this recipe… primarily because the first evening, it tasted quite raw and strong….(even though I cooked it slowly for well over two hours), and I therefore wasn’t sure if I’d got the flavours right, but luckily I made enough for two nights …because amazingly, the second evening, it was completely transformed.
I explored lots of recipes to create this dish, and just about all of them said: ‘It gets better with time.’
I would go further and say: Make this 24 hours before you want to eat it.
Cook it for around two hours and then leave it in a cool place, until the following day. Something magic happens. The vegetables soften and begin to blend with the sauce. The sauce thickens and deepens in flavour. Above all, I think the surprising amount of Paprika transforms and mellows into a beautiful, rich, warm flavour, without bitterness or roughness.
The magic of spice never ceases to amaze me!
HUNGARIAN BEAN GOULASH
- 3 tbs. olive oil
- 1 medium red onion
- 1 medium green pepper
- approx. 650gms. root vegetables ( I used carrots and parsnips)
- 1 large floury potato
- 450gms. pre-cooked beans such as kidney beans or borlotti
- 600ml.tomato passata + a little water if necessary to just cover veg.
- 35gms. Hungarian ( sweet) Paprika
- 1 tbs. smoked Paprika
- 2 bay leaves
- 4 garlic cloves
- 1-2 tsps. salt
- 1/2 tsp. ground black pepper
- 150ml. red wine/ or about 75ml. red wine vinegar
- optional: 1-2 tsps. agave or other sweetener
- 15gms. parsley
- (up to 100 ml. water if necessary…)
*In advance: Pre-cook beans if necessary.*
- Chop onion.
- Peel and crush garlic.
- Peel, wash and chop root vegetables into chunks. approx. 1.5 – 2 cm. square.
- Peel, wash and chop potato and dice into small cubes no more than 1 cm.
- Slice green pepper, removing seeds and pith.
- In a deep-sided large casserole dish, on a medium-high heat, add 3 tbs. oil.
- When hot, add bay leaves. Sizzle 20 secs.
- Add chopped onion: sauté 1 min.
- Add crushed garlic cloves: saute 30 secs.
- Reduce heat to low and add Hungarian and Smoked Paprika. ( add a little more oil if necessary). Sauté gently: 2 mins. (avoid burning).
- Add green pepper: sauté 30secs.
- Add chopped root vegetables and diced potato.
- Stir vegetables to coat with spice, while gently sautéing : 1-2 mins.
- Add tomato passata, + a little extra water if necessary to cover veg., salt and pepper.
- Add pre-cooked beans.
- Bring to the boil.
- Cover, and reduce heat to lowest setting (use a heat diffuser if necessary).
- Simmer 2 hours or so. Until vegetables are very tender.
- Toward end of cooking, taste and adjust seasonings of necessary.
- Add sweetener if using.
- Add 150ml. red wine or about 75 ml. red wine vinegar. (Taste as you go).
- Simmer 15mins.
Cook’s suggestion: Remove from heat and leave overnight, in a cool place.
If allowed to rest overnight:
Before serving: cover, reheat and simmer gently.
Add a little extra water (100ml?) if necessary. If the sauce seems too thick.
Heat through for 30-40 mins.
Add chopped parsley and serve with crusty bread.