Spicy Mushroom and Bean Goulash

01Method

1. 1

   Peel and finely mince the onion and garlic. Clean the mushrooms and slice them. Remove seeds from the chilli peppers and cut into rings. Remove seeds from the bell peppers and slice into strips.

2. 2

   Peel the potatoes and zucchini, then cut into bite-sized pieces. Score the tomatoes with an X, briefly submerge in boiling water, then cool in ice water. Peel away the skin and chop the tomatoes into chunks.

3. 3

   Heat the oil in a large pot and sauté the onion until translucent. Add the bacon and cook slowly until the fat renders out.

4. 4

   Add the mushrooms and chilli peppers, sauté everything together. Stir constantly and allow most of the liquid to evaporate.

5. 5

   Stir in the bell peppers, potatoes, zucchini, garlic and caraway. Pour in approximately 1 liter of water, season with salt and pepper, and add the thyme. Bring to a boil.

6. 6

   Add the tomatoes, cover the pot and simmer until the vegetables are tender.

7. 7

   Finally, add the drained beans and simmer together until the desired consistency is reached.

8. 8

   Garnish with fresh thyme and serve alongside bread.