Bean goulash with bread

Bean stew with bread. Quick and easy. Today we'll use sterilized beans, but with a little planning you can also make it with dried beans.

If we want a non-traditional goulash, we can add:

• 1 tbsp Cocoa
• 1 tbsp Cinnamon
• Pour red wine over it, but at the beginning, so that the alcohol evaporates and only the taste of the wine remains.

And a message from chef Ján Duda:

"Never thicken goulash with flour, grate potatoes instead."

The recipe was compiled by chef Ján Duda from Bidfood Slovakia, sro

Ingredients for 10 servings

• 0.1 l Rapeseed oil
• 150g Onion
• 20g Garlic
• 700 g Sterilized red beans
• 800 g Potatoes
• 300 g Carrots and parsley
• 50 g Smoked red pepper
• 300 g Crushed tomatoes
• 200 g Vegetable cream
• Ground black pepper
• Salt
• Bread

Technological process

1. Heat the oil in a saucepan. Fry the coarsely chopped onion, add the diced carrots and parsley, dried or sliced garlic, cumin and sterilized beans. Stir and cook briefly.
2. Add the potatoes and smoked paprika, and stir. (If you have new potatoes, you can add them with the skin on, which will thicken the goulash after boiling.)
3. Add the crushed tomatoes and sprinkle with a little water.
4. Add salt and pepper, and let simmer to blend the flavors and cook the vegetables. Reduce to desired thickness.
5. Serve in a cast iron bowl, lightly drizzled with vegan sour cream and garnished with freshly chopped green onions and bread.