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Title: Spicy Bean Goulash
Categories: Bean Goulash Vegetarian
Yield: 4 Servings
| 1 | c | Red kidney beans, soaked overnight |
| 1 | tb | Olive oil |
| 1 | md | Onion, finely chopped |
| 1 | Garlic clove, finely chopped | |
| 1 | sm | Red chile, finely chopped |
| 3 | lg | Red peppers, chopped |
| 3 | c | Chopped mushrooms |
| 1 | md | Potato, diced |
| 3 | ts | Paprika |
| 1 | ts | Thyme |
| 2 | tb | Tomato paste |
| 1 | ts | Miso (soy paste), dissolved in a little water |
| Salt | ||
| Black pepper | ||
| Brown rice or whole-wheat noodles |
This simple goulash recipe is from "Vegetarian Cooking," an RD Home Handbook Publication.
Drain the beans, cover with plenty of fresh water, bring to a boil, uncovered and boil fast for 10 minutes. Reduce heat, cover, and simmer for 40 minutes or until soft. Drain, reserving liquid.
Heat the oil in a large saucepan and gently fry the onion in the oil for 4 to 5 minutes or until soft. Add the garlic, chile, peppers and mushrooms and cook for five minutes. Cover and cook the mixture for 15-20 minutes over a very gentle heat.
Add the cooked beans, potato, paprika, thyme, tomato puree and miso to the stew.
Simmer gently for 30 minutes, adding a little bean liquid if necessary. Season with salt and pepper and serve hot with rice or noodles. Serves four.
Nutritional analysis per serving: 289 calories, 4.6 grams fat, 0 milligrams cholesterol, 111 milligrams sodium; 14 percent of calories from fat.
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