Bean Goulash with Polenta Rounds and Cabbage Slaw

Ingredients by component

Smoky bean goulash

• 650 g cooked kidney beans
• 250 g onions
• 250 g red bell pepper
• 400 g tomato passata
• 350 ml unsalted vegetable stock
• 25 ml olive oil
• 5 g smoked paprika
• 3 g salt

Crisp polenta rounds

• 160 g instant polenta
• 650 ml unsalted vegetable stock
• 20 ml olive oil
• 3 g salt

Cabbage and caraway slaw

• 500 g white cabbage
• 120 g carrots
• 25 ml apple cider vinegar
• 20 ml olive oil
• 2 g caraway seeds
• 4 g salt

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Smoky bean goulash: Slowly cook onions in oil for 15 minutes. Add diced peppers and cook another 5 minutes.
3. Smoky bean goulash: Stir in smoked paprika and immediately add passata and stock. Add beans and salt and simmer partially covered for 30 minutes.
4. Smoky bean goulash: Mash a ladleful of beans against the side of the pan to thicken. Rest for 10 minutes before serving.
5. Crisp polenta rounds: Bring stock to the boil and whisk in polenta and salt. Cook according to the packet, usually 3–5 minutes, until very thick.
6. Crisp polenta rounds: Spread 2 cm thick in a lined tray. Cool for 45 minutes until firm. Cut four rounds or rectangles and bake the trimmings alongside.
7. Crisp polenta rounds: Brush with oil and bake at 220°C for 20–25 minutes, turning halfway. Aim for a crisp exterior and tender centre.
8. Cabbage and caraway slaw: Shred cabbage finely, salt and massage for 2 minutes. Stand for 15 minutes and drain released water.
9. Cabbage and caraway slaw: Add grated carrot, vinegar, oil and caraway. Toss and rest for 10 minutes before serving.
10. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.