Hungarian Bean Goulash.

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.   

Hungarian Bean and Vegetable Goulash with crusty seeded bread.

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 and Vegetable Goulash with crusty seeded bread.

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HUNGARIAN BEAN GOULASH

FOR 4

Ingredients:

  • 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…)

Method:

*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.

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Enjoy

hungarian bean goulash…..

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Peace

Béke

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