Two-bean Vegetable Goulash

🥘 Ingredients

• black beans 100 g
• cannellini beanrs 100 g
• vegetable oil 1 tbsp
• shallots 100 g
• celery 4
• courgettes 4
• carrots 3
• tomatoes 1 tin
• vegetable stock 300 ml
• paprika 1 tbsp
• caraway seeds ½ tsp
• salt
• black pepper
• cornflour 1 tbsp
• water 2 tbsp
• vegan soured cream 150 ml

1. 1

   Drain the black beans and cannellini beanrs rinse them under cold running water. Put them in a pan and cover with water. Bring to the boil and boil fast for 10 minutes . Then lower the heat, half cover the pans and simmer for about 60 minutes until tender. Drain, rinse and set aside.
2. 2

   Heat the vegetable oil in a large pan with a lid and fry the shallots , celery , courgettes and carrots quickly over high heat until lightly browned.
3. 3

   Pour in the tomatoes with their juice and the vegetable stock . Stir in the paprika , caraway seeds , salt , and freshly ground black pepper . Cover the pan and simmer for 20 minutes until the vegetables are tender.
4. 4

   Stir both lots of beans into the vegetables. Blend the cornflour with water and add to the pan. Bring to the boil, stirring gently until the sauce thickens a little. Cover the pan and simmer again for about 10 minutes .
5. 5

   Spoon the goulash into a warm dish and serve with vegan soured cream if liked.