Bean Goulash
Main Dishes • European
Description
Bean Goulash
Ingredients
- Olive Oil 2 tablespoons
- Spanish onions 1 head
- Smoked salt 1 tablespoon
- Baking Tomatoes 15 oz
- Canned Baby Beets 5 oz
- Canned Baby Beets 5 oz
- Natural Yogurt to taste
- Ciabatta to taste
Step-by-Step Guide
Step 1
In a wide and deep skillet, heat the olive oil. Add the finely chopped onion and sauté until soft. Stir in the paprika and cook for another minute, then add the tomatoes (it's better to use canned peeled and chopped tomatoes), then fill half of the tomato can with water and pour it into the skillet as well. Simmer on low heat for 10 minutes until the liquid becomes slightly glossy.
Step 2
Add the beans (previously drain the beans and let them dry in a colander). Cook for a couple more minutes, but no longer—otherwise, the beans will break apart and turn into mush.
Step 3
Serve the goulash on plates, topping each portion with a tablespoon of yogurt or low-fat sour cream, and serve with slices of fresh ciabatta.
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