John Myers
Bean Goulash Ala Arrabbiata
The perfect bean goulash ala arrabbiata recipe with a picture and simple step-by-step instructions.
- 1 Can Canned Kidney Beans – Small
- 1 Glass Barilla arrabbiata – 400 grams
- 1 Pair Debreziner
- 1 large Onion
- 1 large Potato
- 2 Garlic cloves chopped
- 0,5 Red peppers
- Sweet paprika
- Salt
- Pepper from the grinder
- Ceyenne pepper or a red chilli
- Oil
- Water or broth to pour on
- Peel the onion and cut into small cubes, wash the paprika and also cut into cubes. Cut the debreziner into slices. Peel and dice the potato.
- Let the oil get hot in a saucepan and sauté the onion and the chopped garlic in it, add some noble sweet paprika and briefly roast with a little water or broth, add 1 glass of Barilla arrabbiata, the potatoes and simmer for about 15 minutes.
- Then add the drained kidney beans and the red bell pepper and simmer for about 10 minutes on a low flame and season to taste.
- Serve with fresh bread or pastries of your choice.
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