Beautiful Bean Goulash

• 2 teaspoons Virgin olive oil
• 2 Large red onions
• 1 Large red capsicum (bell) pepper, thinly sliced
• 1 Large yellow capsicum (bell) pepper, thinly sliced
• 1 Large green capsicum (bell) pepper, thinly sliced
• 600 milliliters Chicken stock (veggie is ok too!)
• 1 400g can of chopped tomatoes
• 1 400g can kidney beans, rinsed and drained
• 1 400g can white beans, rinsed and drained (cannellini or chickpeas)
• 1 400g can lima beans, rinsed and drained
• 2 medium potatoes peeled, cut into small cubes
• 2 teaspoons hot smoked paprika
• 1 tablespoon paprika
• 1 teaspoon dried basil, if you do have fresh use twice as, then rip-it up and add it to the goulash at the last minute.
• 2 gently squeezed, this releases the lovely flavour, bay leaves (dried or fresh)
• 1/2 teaspoon Caraway seeds
• Pinch Salt and Pepper to taste
• 600 milliliters Sour cream (you can of course use low-fat yogurt instead if you prefer handful chopped chives (optional)
• 1 handful Chopped chives

1. Heat oil in a very large saucepan over medium heat. Add onions and a pinch of salt saute for 5 minutes trying not to brown the onions (the salt helps with this).
2. Add all the capsicum peppers stir, and cook for a further 5 minutes
3. Add the tomato puree also this to 'cook off' for around 2 minutes
4. Grab all you other ingredients and bob them in the pot (except for the Sour cream and chive).
5. Bring mixture to a boil, then reduce heat to low, cover, and gently simmer for around 45 minutes. It's a good idea to check the pot and stir as and when necessary.
6. Mix the chopped chives into the sour cream
7. Serve in a bowl with boiled rice and a good delicious dollop of sour cream.
8. Omit the sour cream and use vegan stock for vegans

virgin olive oil, red onions, red, pepper, green, tomatoes, kidney beans, white beans, lima beans, potatoes, paprika, paprika, basil, gently squeezed, caraway seeds, salt, handful

Taken from food52.com/recipes/33476-beautiful-bean-goulash (may not work)