Potato and Red Bean Goulash

That is one of those recipes that just needs a little time to mature and is so much better the next day. So here it is:

Potato and Red Bean Goulash

Par-boil a few potatoes cut in quarters in their skins (I used red because that's what I had) - maybe around 1lb or a little more

Sautee one large diced onion, two cloves of garlic and 1 - 2 red bell peppers diced in a little stock or water until softening nicely

Add in 2 tins chopped tomatoes, 2 tins red kidney beans (or home-cooked equivalent) well-rinsed, 2 teaspoons paprika, 1 teaspoon hot paprika (or use a little cayenne or tabasco), one teaspoon caraway seeds and salt and pepper to taste. Throw in the drained potatoes and simmer away until everything is hot and the flavours have had time to blend.

As I say, it was much better second day, so it might be a good one for the slow cooker, and obviously the veggie variations are endless. Mushrooms would be excellent in there. Serves 3 - 4 (depends how hungry you are!) with a nice crunchy salad on the side something like tomato, cucumber, celery, fennel, sugar snaps.