Name: White Bean Goulash
Yield: Serves 4–6
Cuisine: Italy
Ingredients: 2 cloves of garlic, chopped; 1 large onion, finely chopped; 2 tablespoons white wine vinegar; 1 carrot, finely chopped; Salt; 1 ham bone (even better – 1 Parma ham bone); Chopped fresh chives, to garnish; 450 g (1 lb) dried flageolet beans (or use cannellini beans), soaked overnight; 1 sprig of fresh parsley; ½ teaspoon hot paprika; 2 tablespoons chopped flat-leaf parsley; 1 bay leaf; 150 ml (5 fl oz) soured cream; 1 sprig of fresh thyme; 2 litres (3 pints) water; 3 tablespoons olive oil; 1 teaspoon mild paprika

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Floyd on Italy

By Keith Floyd

Published 1994

About

I adore pulses of any kind. A soothing Indian dal, a warming green pea and ham soup. Or a plate of mushy peas; a slab of pease pudding; braised lentils; a salad of white haricot beans and tuna fish tossed in lemon juice and olive oil with chopped onions. Or boiled ham with parsley sauce and butter beans. Or a wonderful soupe au pistou enriched with dried red beans. Not to mention a serious chilli con carne (heavy on the chillies and beans, light on the meat).

This delightful