Vegetable and bean goulash
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|420 g||Red kidney beans|
|1½ cups||Whole kernel sweetcorn|
|290 g||Tomato puree|
|1 tsp||Brown sugar|
|½ tsp||Chilli powder|
|1 to taste||Salt & freshly ground pepper|
- Combine all the ingredients (vegetables in chopped fashion) except salt and pepper in a slow cooker.
- Cover and cook on high for three hours or until vegetables are tender.
- Adjust seasoning with salt and pepper to taste. Serve with mashed potatoes, noodles or steamed rice.