Name: Hungarian bean and potato stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 Tbsp vegetable oil; 1 onion; 2 cloves of garlic; 500 g of potatoes; 2 tsp sweet paprika; 200 ml vegetable stock; 1 can of chopped tomatoes (400g); 1 can of white beans; Half a lemon (juiced); 2 Tbsp chopped parsley

Hungarian bean and potato stew

One of the traditional Hungarian dishes is calledpaprikás krumpli, which is a simple stew made with paprika sausage and potatoes. ThisHungarian bean and potato stewis a vegan version – instead of meat I used beans – my kids love it just as much! Serve it with fresh bread and gherkins on the side.

Print Recipe

Prep Time 10

Cook Time 30

Resting Time 4

Total Time 40

Servings: 4 people

Calories: 1234

Ingredients Method

Ingredients

1 Tbsp vegetable oil
1 onion
2 cloves of garlic
500 g of potatoes
2 tsp sweet paprika
200 ml vegetable stock
1 can of chopped tomatoes 400g
1 can of white beans
Half a lemon juiced
2 Tbsp chopped parsley

Method

Peel the potatoes and cut them into bite-sized pieces.
Finely chop the onion and garlic.
Heat the oil in a heavy-based pan, then soften the onion. Add the garlic and stir for one minute.
Add the paprika and potato pieces, stir again for a couple of minutes.
Pour over the stock and tinned tomatoes.
Bring to the boil and cook at low temperature for 15 minutes.
Stir in the drained beans, and cook for another 5 minutes.
Switch off the heat. Stir in the lemon juice and the chopped parsley.
Taste is, then adjust the seasoning to your liking.

Hungarian bean and potato stew

Ingredients

Method

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