Two-bean Vegetable Goulash.

Drain the black beans (100 g) and cannellini beanrs (100 g) rinse them under cold running water. Put them in a pan and cover with water. Bring to the boil and boil fast for 10 minutes. Then lower the heat, half cover the pans and simmer for about 60 minutes until tender. Drain, rinse and set aside.

Heat the vegetable oil (1 tbsp) in a large pan with a lid and fry the shallots (100 g), celery (4), courgettes (4) and carrots (3) quickly over high heat until lightly browned.

Pour in the tomatoes (1 tin) with their juice and the vegetable stock (300 ml). Stir in the paprika (1 tbsp), caraway seeds (0.5 tsp), salt, and freshly ground black pepper. Cover the pan and simmer for 20 minutes until the vegetables are tender.

Stir both lots of beans into the vegetables. Blend the cornflour (1 tbsp) with water (2 tbsp) and add to the pan. Bring to the boil, stirring gently until the sauce thickens a little. Cover the pan and simmer again for about 10 minutes.

Spoon the goulash into a warm dish and serve with vegan soured cream (150 ml) if liked.