Butter Bean and Capsicum Goulash

Ingredients

• 2 tablespoon olive oil
• 2 piece brown onion, sliced
• 2 piece red capsicum, sliced
• 3 clove garlic, crushed
• 2 tablespoon smoked paprika
• 1 teaspoon caraway seeds
• 800 gram tinned crushed tomatoes
• 375 millilitre vegetable stock
• 2 tin tinned butter beans, drained
• 400 gram potato, cubed
• 1/2 cup sour cream, to serve

Instructions

1. 1Heat the oil in a large pot over medium heat and cook the onion and capsicum for 8 minutes until soft.
2. 2Add the garlic, paprika and caraway seeds and stir for 1 minute.
3. 3Add the tomatoes, stock and potato and bring to the boil.
4. 4Simmer covered for 15 minutes until the potato is nearly tender.
5. 5Add the butter beans and simmer uncovered for 10 minutes until the sauce thickens.
6. 6Season with salt and pepper and serve with a spoonful of sour cream.
7. 7Freeze cooled portions without the sour cream for up to 3 months; thaw and reheat in a saucepan, adding the sour cream just before serving.