Goulash with red kidney beans
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 150 | grams | (5 1/2 oz) dried red kidney beans |
| 2 | Onions, halved and sliced into thin half-moons | |
| Vegetable stock | ||
| 1 | large | Carrot, halved lengthways and sliced thickly |
| 4 | larges | Button mushrooms, cut into large chunks |
| 1 | teaspoon | \"liquid smoke\" (optional) |
| 2 | teaspoons | Sweet Hungarian paprika |
| 2 | Cloves garlic, finely chopped | |
| Freshly-ground black pepper | ||
| 1 | Green pepper, seeded and cut into 1 cm (1/2 inch) squares | |
| 1 | can | Tomatoes, chopped and drained well |
| ½ | teaspoon | Salt, or to taste |
Directions
Soak the red beans overnight in plenty of water, in the fridge.
Drain and rinse the beans. Place in a pan and cover with cold water; bring to the boil and boil vigourously for 10 minutes.
Meanwhile, place the onions in a large pan (this is the pan that the goulash will be cooked in). Pour in vegetable stock to cover. Then cover and boil for 7 minutes. Uncover and boil off liquid. Allow the bottom of the pan to brown slightly, stirring constantly, then pour in a splash of stock and scrape up the browned deposits.
Drain the beans and add to the onions. Add the carrots and mushrooms and cover generously with more stock. Add the liquid smoke if using, the paprika and the garlic. Season with black pepper - NO SALT YET. Bring to the boil, cover, reduce heat and simmer 45 minutes.
Add the green pepper and the tomatoes. Add salt to taste and simmer for another 15 minutes or until the pepper is just soft.
Serve with mashed potatoes!
Posted to fatfree digest V96 #246 From: "Kate Pugh" <katherine.sheppard@...> Date: Thu, 5 Sep 1996 12:04:26 +0000