Mixed Bean Goulash

Ingredients

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

• Baked beans

  Canned, plain or vegetarian

  2 cup or 508g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Paprika

  Spices

  2 tsp or 4g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Worcestershire sauce

  1 tbsp or 17g

• Chicken broth bouillon

  Dry, cubes

  1 cube or 4g

• Water

  Plain, clean water

  1 cup or 237g

• Sugar

  White, granulated sugar

  1 tsp or 4g

Directions

1. Drain and rinse the kidney beans and baked beans under cold water. Set aside to drain well.
2. Warm the oil in a large skillet or saucepan over medium-low heat. Add the diced onion, minced garlic, and paprika. Cook, stirring occasionally, until the onion is soft and fragrant, 6–8 minutes.
3. Stir in the diced canned tomatoes, Worcestershire sauce, crumbled bouillon cube, sugar, and water. Bring to a gentle simmer and cook until slightly thickened and glossy, about 15 minutes.
4. Add the drained beans to the pan, stir to combine, and simmer until heated through and flavors meld, about 10 minutes. Adjust seasoning to taste and serve warm.