Two-bean Goulash

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You can substitute the beans for any other kind - kidney and haricot beans work well together

15oz (or 1 tin) each of black-eyed beans and cannellini beans, soaked overnight and cooked

4oz (100g) shallots or small onions, peeled but left whole

4 sticks of celery, chopped

4 courgettes, sliced thickly

3 small carrots, sliced

14 oz (400g) tin of chopped tomatoes

1/2 pint (300ml) vegetable stock

1/2 tsp caraway seeds (or use poppy or mustard seeds)

1 tbsp cornflour

1 tbsp paprika

Heat 1 tbsp oil in a large pan and fry the onions, celery, courgettes and carrots over a high heat until lightly browned. Add the tomatoes with their juice and the stock. Stir in paprika, seeds, salt and pepper. Cover and simmer for 20 minutes until the vegetables are tender.

Stir in the beans. Blend the cornflour with 2 tbsps water and add to the pan. Bring to the boil, stirring, until the sauce begins to thicken. Cover and simmer for 10 minutes.

Serves 2