Bean Goulash with Courgette Dumplings

[Guest guest]

...of course you can make it with plain dumplings too.

 

 

Makes 1 generous serving

 

For the Goulash

 

1 tsp olive or vegetable oil (optional)

1 medium onion

1 small red pepper

1/2 420g (15oz) can baked beans in tomato sauce (eg Heinz)

2 tbsp cooked red kidney beans, drained and rinsed if canned

150ml (5 fl oz, just over 1/2 cup) vegetable stock (you can use a

cube)

1 tbsp tomato puree (tomato paste)

1/2 - 1 tsp paprika

seasoning to taste (soy sauce, black pepper, etc)

For the Dumplings

2 tbsp self-raising wholemeal flour

1/2 small courgette (zucchini)

seasoning to taste (salt, pepper, garlic powder, dried herbs, etc)

1. Peel, halve and slice the onion.

Deseed and slice the pepper.

Fry the onion and pepper in the oil until softened.

2. Add the baked beans with their sauce, the kidney beans, the stock,

tomato puree and paprika.

Bring to the boil and simmer for 5 minutes.

 

3. Meanwhile, coarsely grate the courgette into a bowl.

Add the flour and seasoning, and mix with a few teaspoons of cold

water to form a soft dough.

 

4. Stir the beans and season to taste.

Turn the heat down as low as possible.

Make the dumpling dough into 2 equal-size balls and place on top of

the beans.

 

5. Cover and cook over a low heat for 15-20 minutes, until the

dumplings are cooked, stirring the beans 3 or 4 times but making sure

not to disturb the dumplings.

 

6. Serve on its own or with some French bread to mop up the sauce.