Pork and Bean on the Goulash

This is a one pot wonder. It’s really colourful and sunny, and it has lots of healthy ingredients. You can make dumplings with it, but they seem a bit stodgy in the summer, so the butter beans are a welcomed addition.

Serves: 4


Can of butter beans

1 onion

Olive oil

2 garlic cloves

2 large carrots

1 celery stick

2 baking potatoes

Can of chopped tomatoes

1 teaspoon of paprika

2 teaspoons of caraway seeds

450ml stock of vegetable stock

Pork fillet


Drizzle of olive oil into a large pan on a medium heat.

Add onions, garlic, caraway seeds and pork, cook until meat is seared. About 5 minutes.

Then, add the carrots, celery and potatoes and stir in for another 5 minutes, add the paprika and cook for a further minute. 

Add chopped tomatoes, mix well, and then the vegetable stock a few minutes later. 

Add a lid, turn down the heat, and simmer for 20 minutes.

Add the butter bean, and cook for a further 10 minutes.

The sauce should be nice and thick and meat tender.


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