Bean goulash with dumplings

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Broil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • For the goulash:
  • 1 tbsp. - olive or vegetable oil
  • 1 onion
  • 1 small red pepper
  • 1/2 baked beans in tomato sauce
  • 2 tbsp. - cooked red kidney beans, drained and rinsed if canned
  • 150 ml - vegetable stock
  • 1 tbsp. - tomato puree
  • 1/2 - 1 tsp - paprika
  • Seasoning to taste - (soya sauce, black pepper, etc.)
  • For the dumplings: 2 tbsp. self-rising flour or whole meal flour (You can replace the self-rising flour in the dumplings with 2 tbsp. plain whole meal (whole-wheat) flour and 1/2 tsp. baking powder. Makes 1 generous serving)
  • 1/2 small courgette (zucchini)
  • Seasoning to taste: salt, pepper, garlic powder, dried herbs etc.

How to Make Bean goulash with dumplings

  • Peel, halve and slice the onion. Deseed and slice the pepper. Fry the onion and pepper in oil until soft.
  • Add the baked beans with the sauce, the kidney beans, the stock, tomato puree and paprika. Bring to a boil and simmer for 5 mins.
  • Meanwhile, grate the courgette into a bowl. Add the flour and seasoning, and mix with a few tsp. of cold water to make a soft dough. Stir the beans and season.
  • Turn the heat down as low as possible. Make the dumpling dough into two equal size balls and place on top of the beans.
  • Cover and cook over low heat for 15-20 mins, until the dumplings are cooked, stirring the beans three to four times but making sure not to disturb the dumplings. Serve as is or with some French bread.