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Hungarian Bean Goulash

By: Adele of Vegie Head (
This image courtesy of

Learn how to make a hearty stew recipe that replicates the classic flavor of a Hungarian goulash with this Hungarian Bean Goulash recipe from Adele of Vegie Head ( In the healthy cooking realm, this may be one of the best bean recipes out there.


Serve with brown rice, whole grain pasta, or some delicious crusty bread.

The original recipe calls for 250 mililiters of passata sauce instead of the one cup of plain tomato sauce.

This recipe comes courtesy of Adele of Vegie Head (

For more recipes from and information about Adele, be sure to check out her Featured Foodies profile page



  • 1 onion, diced
  • 1 zucchini, diced
  • 4 cloves garlic, minced
  • 2 teaspoons sweet Hungarian paprika
  • 1/4 teaspoon smoked paprika
  • 1 can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup plain tomato sauce
  • 1 can cannellini beans, rinsed
  • 1 can red kidney beans, rinsed
  • 1/2 cup parsley, torn
  • 1 cup kale, torn


  1. In a large pot, lightly saute the onions and zucchini in a drop of safflower oil.
  2. When onions and zucchini are soft, add the garlic and paprikas and stir well to coat.
  3. Pour in the tomatoes, tomato sauce and tomato paste, and bring to a gentle, rolling boil.
  4. Add the kidney and cannellini beans, and reduce to a simmer.
  5. Simmer gently for 15 minutes, allowing the beans to soften and flavours to develop.
  6. Stir in the parsley and kale, and let simmer for 5 more minutes.

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I would only add the zucchini for a min or the very END!! If you add in the beginning, it will be MUSHY!


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