Sunday Bean Goulash with Crisp Roast Potatoes

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 roast potatoes

• 1000 g potatoes
• 35 ml olive oil
• 4 g salt
• 3 g rosemary

Lemony green beans

• 500 g green beans
• 20 ml olive oil
• 20 ml lemon juice
• 3 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 roast potatoes: Peel potatoes, cut into 4 cm pieces and parboil for 8 minutes. Drain, steam-dry and shake gently in the pan to roughen the edges.
6. Crisp roast potatoes: Toss with oil, salt and chopped rosemary. Roast in one layer at 220°C for 40–45 minutes, turning after 25 minutes.
7. Lemony green beans: Trim green beans and boil for 8–10 minutes until tender but not mushy. Drain.
8. Lemony green beans: Toss while warm with oil, lemon and salt. For a cold version, first rinse under cold water and dry.
9. 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.