By Laura Brady
Mixed Bean Goulash (Jack Monroe)
Tips: To make it cheaper, leave out the Marmite and use a beef stock cube instead of the vegetable one.
Blitz half in a blender with a little extra water until smooth, then stir in the reserved half to make a chunky, spicy soup.
This stew also freezes beautifully, if allowed to cool and stored in an airtight container, or keeps in the fridge for 2 - 3 days.
Updated at: Thu, 17 Aug 2023 09:02:54 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
21
High
Nutrition per serving
Calories389.6 kcal (19%)
Total Fat16.6 g (24%)
Carbs51.5 g (20%)
Sugars14.3 g (16%)
Protein14.6 g (29%)
Sodium899.8 mg (45%)
Fiber10.6 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
First, drain and rinse the beans. Empty the kidney beans and the baked beans into a colander, and blast under cold water to get rid of the tinned taste, and the cheap sauce from the baked beans. When well rinsed, set to one side.
Step 2
Peel and chop the onion, and peel and finely slice the garlic. Place in a sauté or large non-stick frying pan with the oil and paprika, and fry on a low heat until the onion is softened. Add the chopped tomatoes, crumbled stock cube, sugar and half a tin of water, and stir well. Simmer gently for 15 minutes until thickened and glossy.
Step 3
Tip in the colander of rinsed beans, stir to mix well and heat through for 10 minutes. Serve, devour, have seconds and enjoy!
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