1 tin Kidney Beans (400g)
1 tin Baked Beans (400g)
100g frozen sliced onion or 1 onion sliced
1/2 teaspoon garlic paste or 1 garlic clove chopped thinly
4 tablespoons Oil
3 teaspoons Paprika
1 tin Chopped Tomatoes
1 Vegetable stock cube
Goulash Soup
Ingredients
1 tin Kidney Beans (400g)
1 tin Baked Beans (400g)
100g frozen sliced onion or 1 onion sliced
1/2 teaspoon garlic paste or 1 garlic clove chopped thinly
4 tablespoons Oil
3 teaspoons Paprika
1 tin Chopped Tomatoes
1 Vegetable stock cube
Method
Wash the kidney beans - open the tin, and put in a sieve so that you can wash the beans
Fry off the onions and garlic in a bit of oil until soft in a pan
Add the baked beans, kidney beans, tomatoes, paprika.
Put the stock cube in a measuring jug with 200ml water (1 mug)
Add to the pan
cook gently, with only a few bubbles showing for 15 - 20 mins
Taste and add salt and pepper if needed
Hints & Tips
I like the smokey taste so use smoked paprika
add cooked lentils to bulk it out.
For meaty flavour add a can of corned beef, you could fry off the onions in the fat.
Recipe inspired by Jack Monroe - Tin Can Cook - great book
