Vegetable stew recipe: bean goulash

February 26, 2012
Author: Hannah

This simple bean goulash recipe from our chef makes a mildly spicy vegetable stew that can be cooked up in under an hour and served with crusty bread.

Stew and bread served up in Eden's Mediterranean Biome

Ingredients (for 4 – 6 portions)

  • 2 tablespoons sunflower oil
  • 150g onion, diced
  • 400g potato, diced
  • 300g tinned red kidney beans
  • 100g green peppers, sliced
  • 150g chopped tomatoes (tinned or fresh, skins and seeds included)
  • 250g carrots, sliced
  • 150g parsnips, sliced
  • 500ml vegetable stock
  • 1.5 teaspoons sweet paprika
  • 1.5 teaspoons ground caraway seeds
  • 2 cloves of garlic, finely chopped
  • 20g chopped flat leaf parsley
  • Pinch of salt
  • Ground black pepper

Method

  1. First, put the green peppers and chopped tomatoes in a heavy-bottomed pot, season with salt and pepper and a good pinch of sugar. Bring to a gentle simmer and reduce this down to a thick consistency, then set aside.
  2. In another pan, heat up the oil, add the onions and fry them until they’re a nice golden colour – don’t rush it!
  3. Turn down the heat before you add the paprika, then give it a quick stir and add some water. (If your oil is too hot the paprika will burn and taste bitter.)
  4. Reduce the ingredients down until the water has evaporated and you’re back to just the oil – then add the beans, carrots, parsnips, garlic and caraway seeds, and season well.
  5. Add your tomato and green pepper mix to the pan, plus the vegetable stock, and bring it to a simmer.
  6. Add the diced potatoes.
  7. When the vegetables are cooked through, add the parsley and season to taste.
  8. Serve the stew with crusty bread.

If you’re keen to try our chef’s stews at Eden, why not treat yourself at our Bakery or inside the Mediterranean Biome? Take a peek at the delicious food we serve at Eden.

Comments:
3 comments
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3 responses to Vegetable stew recipe: bean goulash

  1. Rachel says:

    We improvised, but it doesn’t say what you need to do with the tomatoes and pepper from the first step…

  2. Hannah says:

    Sorry about that Rachel, we’ve now added that detail in. Hope the recipe went well nevertheless!

  3. Simon Boreham says:

    Why not add tofu (50g ph) made in Devon to the vegetable stew and give it a protein boost. Ounce for ounce tofu has a similar NPU (net protein utilisation) as chicken.

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