Excellent bean stew recipes in one place. Get inspired!

Goulash is one of the most popular Czech delicacies.

Try our bean goulash recipes 7 times differently this time!

We have a version for vegans, Mexican, but also really hearty with sausage or smoked knee.

Enough talk and let’s prepare this delicious delicacy.

Bean and beef stew

This healthy and hearty homemade bean stew with beef is guaranteed to warm your body and soul! You simply prepare it in one pot and you have a filling dinner for the whole family, which is also full of flavor.

INGREDIENTS

• 2 tablespoons of neutral flavored oil
• 1 kg beef for stew, cut into 2.5 cm pieces
• 1 large onion, chopped
• 2 large carrots, sliced
• 4 cloves of garlic, chopped
• 1 teaspoon chopped fresh thyme
• ½ teaspoon dried sage
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• 2 bay leaves
• 3 cups of beef broth
• 2 cans (425g each) pinto beans

METHOD

• Heat the oil in a large saucepan over medium heat.
• Add the beef and sear on all sides, about 1-2 minutes per side.
• Fry in batches if necessary.
• Once the beef is browned, remove it from the pot.
• Add the onion and carrot and cook until soft, about 5-6 minutes.
• Then add the garlic, thyme and dried sage.
• Cook until garlic is fragrant, about 1 minute.
• Add salt, pepper, bay leaves, beef broth, and pinto beans.
• Add the beef back to the pot.
• Bring this mixture to a boil and then reduce the heat to a simmer.
• Cover and simmer for about 2 hours or until the beef is tender.
• Remove the lid for the last 30 minutes of cooking.

Bean stew with minced meat in a slow cooker

Cumin, dried chilies and tinned diced tomatoes make this luxurious bean stew recipe come alive. Prepare it in a slow cooker and you will be licking your lips!

INGREDIENTS

• 500 g of lean ground beef
• 4 tins (410 g each) of chopped tomatoes
• 2 cans (450g each) beans, rinsed and drained
• 2 cups of water
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1/4 cup red wine vinegar
• 2 tablespoons of chili powder
• 1 tablespoon Worcestershire sauce
• 2 teaspoons loose beef broth
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon of ground cumin
• 1/4 teaspoon pepper
• 2 cups uncooked collard greens

METHOD

• In a large skillet, sauté the beef over medium heat.
• Break the sautéed meat into crumbs with a wooden spoon and transfer to the slow cooker.
• Stir in the tomatoes, beans, water, onion, green pepper, red wine vinegar, chili powder, Worcestershire sauce, broth, and spices.
• Cover and cook on LOW for 5-6 hours.
• Stir in the macaroni, cover and cook for another 30 minutes or until the macaroni is tender.

Vegan stew with beans, cabbage and mushrooms

Even vegans will enjoy themselves here. For them, we have prepared this excellent recipe for goulash made from 3 types of beans, cabbage and mushrooms. This is a simple dish that can be prepared at any time during the work week and is ready in just 25 minutes!

INGREDIENTS

• 2 red onions
• 6 cloves of garlic
• 200 g of mushrooms
• 1 teaspoon of ground cumin
• 1 tsp garam masala
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of hot pepper
• 2 cans of diced tomatoes
• 1 bouillon cube
• 1 can (400 g) of red kidney beans
• 1 can (400g) white butter beans
• 1 can (400g) of black beans
• 1 tablespoon of dried herb mixture
• 1 heaping tablespoon of peanut butter
• 2 cups shredded cabbage
• a handful of fresh coriander

METHOD

• Heat a tablespoon of canola (or other vegetable) oil in a heavy-bottomed saucepan over medium heat.
• Roughly chop the onion, mince the garlic and add to the pot.
• Once glazed, add the mushrooms (quartered) and continue to sauté until browned.
• Add cumin, paprika, garam masala and dried herbs.
• Stir well until the spices are fragrant.
• Add the diced tomatoes, beans, stock cube and peanut butter and let simmer for about 15 minutes.
• Add the chopped cabbage and cook for another 5 minutes.
• The sauce is ready when it thickens and has a deep red color.
• Season with salt and pepper and add chopped coriander.

Mexican Red Bean Stew

This Mexican-Style Bean Stew is packed with veggies and delicious flavors! Serve it with cheese quesadillas, which are easy to make and wonderfully melt-in-your-mouth.

INGREDIENTS

• 370 g canned red kidney beans
• 340 g sweet potato
• 56 g chopped onion
• 200 g of green pepper
• 370 g canned crushed tomatoes
• 1 tablespoon chili sauce with garlic
• vegetable broth
• 6 wheat tortillas
• ½ cup grated cheddar
• 2 tablespoons Mexican seasoning
• 2 bunches of spring onions
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2.5 tablespoons of oil

METHOD

• Preheat the oven to 230°C.
• Dice the sweet potatoes into centimeter cubes, then toss them with 1 tablespoon oil on a baking sheet lined with parchment paper.
• Season with salt and pepper.
• Bake in the center of the oven, turning halfway through, until golden brown and tender, 22-23 minutes.
• While the sweet potatoes are baking, remove the seeds from the peppers and cut them into centimeter pieces.
• Drain and rinse the beans.
• Heat a medium saucepan over medium-high heat.
• Add 1/2 tablespoon oil, then bell pepper, onion, and Mexican seasoning.
• Cook, stirring occasionally, until peppers soften, 4-6 min.
• Season with salt and pepper.
• Add the beans, crushed tomatoes, vegetable broth as needed, 1 cup water, and 1/2 teaspoon chili garlic sauce to the pot.
• Reduce heat to medium.
• Simmer, stirring occasionally, until slightly thickened, 8-9 minutes.
• While the bean mixture is simmering, thinly slice the scallions and arrange the tortillas on a clean work surface.
• Top one side of each tortilla with cheese and half of the scallions.
• Carefully fold the other side of the tortilla over the filling.
• Heat a large non-stick frying pan over medium-high heat.
• When hot, add 1 tablespoon of oil and place two quesadillas on the hot oil.
• Fry until golden brown, 1-2 minutes on each side.
• Repeat with remaining quesadillas.
• Place on a plate and cover to keep warm.
• Add the roasted sweet potatoes to the stew and mix.
• Season with salt and pepper.
• Divide the stewed mixture into bowls.
• Drizzle with the remaining chili garlic sauce to taste.
• Sprinkle with the remaining spring onion.
• Cut the quesadillas into triangles and serve on the side, for dipping!

Bean stew with sausage

Filled with warming spices, chunks of chorizo and chipotle sausage, this stew is a great dinner for cold winter evenings. Your family will love it!

INGREDIENTS

• 2 tablespoons of olive oil
• 20-30 chipolata sausages
• 1 large red onion, peeled and chopped
• 2 red peppers, seeded and chopped
• 20 mini chorizos, cut in half
• 3 cloves of garlic, peeled and chopped
• 2 teaspoons paprika
• 1 teaspoon of dried thyme
• ½ cup (120 ml) red wine (optional)
• 2 chicken stock cubes, crumbled
• 3 tins of chopped tomatoes (400 g each
• 400 g canned small, white beans, drained and rinsed
• 400 g canned cannellini beans, drained and rinsed

METHOD

• Heat the oil in a large non-stick pan until hot and fry the chipolata sausages all over (you may need to do this in two batches if your pan isn’t big enough).
• It should take about 6-8 minutes.
• Add the onion and sauté for another 3 minutes over medium heat until the onion softens slightly.
• Add the red pepper and mini chorizo pieces and sauté for another 3 minutes.
• Next, add the garlic, paprika and thyme and mix.
• Sauté for 1 minute, then add the wine.
• Allow the wine to bubble for 2-3 minutes until reduced.
• Scrape up any bits that are stuck to the pan at this point.
• Crush the stock cubes and stir, then add the tinned tomatoes.
• Stir and bring to a gentle boil.
• Reduce heat and cook for 15 minutes, stirring several times during cooking.
• Add the drained beans, stir and cook for another 5 minutes until heated through.
• Serve with mashed potatoes and peas to taste.

Pork and butter bean stew

Easy and quick pork stew with butter beans that you will love not only for its simplicity, but also for its delicious taste!

INGREDIENTS

• 2 cloves of crushed garlic
• 1 chopped fresh chili pepper
• 1 tablespoon of olive oil
• 1 finely chopped onion
• 800 g pork tenderloin, cut into bite-sized pieces
• 400 g canned chopped tomatoes
• ½ teaspoon of smoked paprika
• 400 g canned drained butter beans
• chopped fresh parsley

METHOD

• Place the crushed garlic cloves, chopped fresh chili pepper, and olive oil in a large skillet over medium-low heat and sauté for 1 minute.
• Add the finely chopped onion and sauté for another 5 minutes.
• Add the bite-sized cubes of pork tenderloin and fry for 4-5 minutes.
• Then add the chopped tomatoes and smoked paprika and cook gently for 10 minutes.
• Finally, add the drained butter beans from the can and reheat for 5 minutes.
• Season to taste, sprinkle with chopped parsley and serve.

Bean stew with smoked knee

So this dish is a real hearty treat! In addition, absolutely everyone can handle it with our recipe.

INGREDIENTS

• 1 piece of smoked pork knee (1-1.5 kg)
• 100-150 g of lard
• 400 g of large spotted beans
• 200 g of onion
• 250g canned peeled tomatoes
• 1 head of garlic
• whole black pepper
• allspice whole
• 1 bay leaf
• chilli pepper
• ground black pepper
• sweet red pepper
• salt
• marjoram

METHOD

• Boil the smoked knee in water together with a bay leaf, whole black pepper, allspice, onion and a pinch of salt.
• Cook it for about an hour so that the meat does not fall apart and can be cut.
• Drain the broth from it and set aside.
• Soak the beans overnight.
• Fry chopped onion, garlic and chili pepper in lard.
• Add salt, pepper, red pepper, peeled tomatoes and pour the broth from the knee.
• Add beans and cook.
• Dice the knee meat and add to the boiling bean mixture (you can also add the chopped skin).
• When the meat and beans are cooked, add the crushed garlic and marjoram.
• Serve with bread.

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