Ingredients
- 2 tbsp olive oil
- 2 onions, chopped
- 2 red peppers, cut into strips
- 3 garlic cloves, crushed
- 2 tbsp sweet Hungarian paprika
- 1 tsp smoked paprika
- 1 tsp caraway seeds
- 1 tsp dried marjoram
- 2 tbsp tomato purée
- 400 g tin chopped tomatoes
- 2 medium potatoes, peeled and cubed
- 2 × 400 g tins mixed beans or borlotti beans, drained
- 600 ml vegetable stock
- 1 tbsp apple cider vinegar
- Yoghurt or soured cream and chopped parsley, to serve
Method
- Soften: heat the oil in a large pan and cook the onions for 10 minutes, until soft and golden. Add the peppers and garlic and cook for 5 minutes.Lighter option: soften the vegetables in a few tablespoons of water or stock instead of oil, adding a splash more whenever the pan starts to look dry. Each tablespoon of oil you leave out saves around 120 calories, and most people find the dish tastes just as good.
- Add the spices: take the pan off the heat and stir in both paprikas, the caraway and marjoram (paprika burns easily). Return to a low heat and stir in the tomato purée.
- Simmer: add the tomatoes, potatoes, beans and stock. Bring to the boil, then simmer for 25 minutes, until the potatoes are tender.
- Finish: add the vinegar and season.
- Serve: serve with a spoonful of yoghurt and a scattering of parsley.
Why it's good for you: Paprika and red peppers are rich in vitamin C and carotenoids. In fact, the Hungarian scientist Albert Szent-Györgyi first extracted vitamin C from paprika peppers, and won a Nobel Prize for his work on it. Caraway is a traditional remedy for wind and bloating, which makes it a perfect partner for beans.
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