Peel, halve and slice the onion. Deseed and slice the pepper. Fry the onion and pepper in the oil until softened.
Add the baked beans with their sauce, the kidney beans, the stock, tomato puree and paprika. Bring to the 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 form a soft dough. Stir the beans and season to taste.
Turn the heat down as low s possible. Make the dumpling dough into two equal size balls and place on top of the beans.
Cover and cook over a low heat for 15-20 mins, unil the dumplings are cooked, stirring the beans three to four times but making sure not to disturb the dumplings.Serve on its own or with some French bread.
You can replace the self raising flour in the dumplings with 2 tbsp. Plain wholemeal (wholewheat) flour and 1/2 tsp. Baking powder.
Makes 1 generous serving
For the goulash:
1 tbsp olive or vegetable oil
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 raising flour wholemeal flour
1/2 small courgette (zucchini)
Seasoning to taste (salt, pepper, garlic powder, dried herbs etc)