Fennel, flageolet and mushroom goulash

    Fennel, flageolet and mushroom goulash

    10saves
    30min


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    About this recipe: This spicy stew is simple to make with canned tomatoes and flageolet beans. Try serving with thick plain yoghurt and crusty bread or boiled rice for a complete meal.

    Ingredients
    Serves: 4 

    • 2 tbsp olive oil
    • 1 sliced onion
    • 3 fennel bulbs
    • 2 1/2 tbsp paprika
    • 300g closed-cup mushrooms
    • 400g can chopped tomatoes with herbs
    • 2 tbsp sun-dried tomato paste
    • 300ml vegetable stock
    • 400g can flageolet beans

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat 2 tbsp olive oil in a large nonstick pan and gently cook 1 sliced onion over a medium heat for 5 minutes or until softened. Meanwhile, cut 3 fennel bulbs, about 700g total weight, into very thin slices. Add to the onions with 2 1/2 tbsp paprika. Stir for a few seconds, then add 300g closed-cup mushrooms, halved, a 400g can chopped tomatoes with herbs, 2 tbsp sun-dried tomato paste and 300ml vegetable stock, made with a stock cube. Stir in a 400g can flageolet beans, drained and rinsed. Season well, bring to the boil and stir. Cover the pan and simmer for 20 minutes or until the vegetables are tender.

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