Mixed Bean Goulash

Ingredients

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

• Baked beans

  Canned, plain or vegetarian

  1 ½ cup or 381g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  1 clove or 3g

• Canola oil

  4 tbsp or 56g

• Paprika

  Spices

  3 tsp or 6g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Worcestershire sauce

  1 tbsp or 17g

• Vegetable Broth

  From bouillons. Low sodium

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  1 tsp or 4g

Directions

1. Drain and rinse the kidney beans and baked beans under cold water; set aside.
2. Peel and chop the onion, and peel and finely slice the garlic. Heat the oil in a frying pan over low heat, add the onion, garlic, and paprika, and cook until the onion is softened.
3. Add the crushed tomatoes, Worcestershire sauce, crumbled stock cube, sugar, and half a can of water (using one of the bean cans as a measure). Stir well and simmer gently for 15 minutes until the sauce is thick and glossy.
4. Add the rinsed beans to the sauce, stir to mix well, and heat through for 10 minutes. Serve and enjoy!