Lyle's Beany Goulash

Lyle's Beany Goulash

A delightfully hearty and warming beany stew to keep you going through the colder autumn and winter months.


4 to 6


20 minutes


1 hour



  • 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.