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Mixed bean goulash with soured cream

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Serves: 4

Ingredients

1 tbsp olive oil
1½ tsp caraway seeds, crushed
1 onion, finely sliced
2 tsp hot smoked paprika
2 cloves garlic, crushed
2 carrots, sliced into 0.5cm rounds
2 peppers (yellow, orange or red), finely sliced
1 Kallo Very Low Salt Stock Cube
2 x 395g cans Essential Mixed Beans In Tomato Sauce
4 cornichons, sliced, plus 1 tbsp pickling liquid
½ x 25g pack dill, roughly chopped
2 tbsp soured cream
4 slices crusty bread, to serve

Method

1. Heat the oil in a large saucepan over a medium heat and toast the caraway seeds for 1-2 minutes, until fragrant. Tip in the onion with a pinch of salt and fry for 5 minutes, or until softened and translucent. Add the paprika and garlic and fry for 1 minute. Tip in the carrots and peppers and fry for 5 minutes, or until starting to colour.

2. Meanwhile, dissolve the stock cube in 750ml just-boiled water. Pour into the pan, add the beans and stir to combine. Bring to the boil, then reduce the heat and simmer for 10-12 minutes, or until the carrots are tender. Season and add the pickling liquid. Divide between 4 bowls, top with the dill, cornichons and soured cream, then serve with crusty bread.