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Friday, 14 October 2016

Lyle’s Beany Goulash...

Lyle’s Beany Goulash

Time to prepare: 20 minutes
Cooking time: 1 hour 

Serves: 4 to 6

  • 2 medium onions, chopped
  • 1 tbsp sunflower oil
  •  200g smoked diced bacon pieces
  • 500g carton passata, (sieved tomatoes)
  • 150ml chicken stock
  • 420g can red kidney beans, rinsed and drained
  •  420g can cannellini beans, rinsed and drained
  • 1 red pepper, seeded and chopped
  • 2 tbsp Lyle's Treacle
  • 1 tbsp Lyle's Golden Syrup
  • 1 tsp smoked mild or hot paprika (according to taste)
  • 1 tbsp wholegrain mustard

  1. Heat the oven to 180C/160Cfan/ gas 4. In a flameproof casserole cook the onions in the oil over a medium heat for 3-4 minutes, stirring. Add the bacon pieces and cook for a further 5 minutes until they begin to colour.
  2. Stir in the rest of the ingredients and bring to simmer. Cover and place in the oven to cook for 1 hour. Alternatively simmer on the hob for 40 minutes.
  3. Serve with garlic bread if liked.

Guest post from Tate and Lyle. No payment was received.



  1. Oh so good! We don't usually eat meat, but I just might have to buy a few strips of grass-fed bacon for this recipe. Delish!


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