Dab the goulash cubes dry and cut them into smaller pieces. Clean, wash and chop the peppers. Peel, wash and chop the carrot. Clean the chilli, cut lengthwise, remove seeds and wash, then chop finely.
Peel and finely chop the onion and garlic.
Heat the oil in a casserole dish. Sauté the meat in it thoroughly all around, remove. Fry the minced meat in the frying fat until crumbly. Fry the bell pepper, carrot, chilli, onion and garlic briefly. Add meat again.
Season with salt, pepper and oregano. Stir in tomato paste and sugar, sweat briefly. Deglaze with coffee, beer, 1⁄8 l water and tomatoes with juice. Chop the tomatoes slightly, bring to the boil, cover and stew for about 1 1⁄2 hours.
Rinse the beans in a sieve and let them drain. Toast slices of bread in a toaster until crispy. Wash parsley and shake dry, chop finely. Warm the beans in the soup and season again. Sprinkle soup with parsley.
Roast bread to go with it.