125g of black-eyed beans soaked overnight
12g cannelinni beans soaked overnight
1 tablespoon olive oil
125g small onions, peeled but left whole
4 sticks of celery, sliced into chunks
4 small courgettes, cut in chunks
3 small carrots, cut in chunks
20 Calamata olives, pitted and diced
1 x 400g can of tomatoes
300ml vegetable stock
1 tablespoon paprika
½ teaspoon caraway seeds
1 tablespoon of cornflour
2 tablespoons of water
salt and freshly ground black pepper
Sour cream to serve (optional)

1. Drain the beans and rinse under cold running water. Put them in two separate pans, cover with water and bring to the boil. Boil fast for 10 minutes, then lower the heat, hlaf cover the pans and simmer for about 1 hour until tender. Drain, rinse and set aside
2. Heat the olive oil in a large pan and fry onions, celery, courgettes and carrots quickly over a high heat until lightly browned. Pour in the tomatoes with their juice and stock. Strir in the olives, paprika, caraway seeds, salt and pepper, to taste. Cover and simmer for 20 minutes until the vegetables are tender.
3. Stir both lots of cooked beans into the vegetables. Blend the cornflour with the water and add to the pan. Bring to the boil, stirring until the sauce thickens a little. Cover the pan and simmer again for 10 minutes. Spoon the goulash into a warmed dish and serve with a little sour cream (optional)

Preparation time: 30 minutes, plus soaking

Cooking time: 1 hour 20 minutes