Name: Vegetarian Goulash with Butter Beans
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 1 1/2 tbsp olive oil; A scant 1/2 tbsp of butter; 2 medium onions (240g) (chopped); 1 stalk of celery (roughly chopped); 5 cloves of garlic (minced); 4 heaped tbsp paprika; 500 g small waxy potatoes, I used Charlotte salad potatoes (skin on, scrubbed then cut in half); 2 large carrots (200g) (peeled, cut in half lengthways then sliced); 1 400g can of chopped tomatoes (+ a little water in the can to get any leftover tomatoes out); 1 heaped tbsp tomato puree; 450 ml vegetable stock; 3 or 4 sprigs of fresh thyme; 1 dried bay leaf; 2 red bell peppers (pith and seeds removed and cut into chunks); 1 green bell pepper (pith and seeds removed and cut into chunks); 1 400g can of butter beans (drained and rinsed); 1/2 tsp sea salt; 1/4 tsp cracked black pepper (+ more for serving); A small handful of flatleaf parsley + more for serving (finely chopped)