Hungarian mixed bean goulash

Yield: 1 Servings

Measure Ingredient
2 tablespoons Vegetable broth
2 larges Onions, thinly sliced (2 cups)
1 large Green bell pepper, thinly sliced (1 cup)
2 cups Vegetable broth (or 2 c. water plus vegetable bouillion)
1 can (6-oz.) tomato paste
1 can (1-lb.) kidney beans, rinsed & drained
1 can (1-lb.) cannelini beans or great northern beans, rinsed & drained
1 can (1-lb.) lima beans, rinsed & drained (or 10-oz. pkg. frozen limas)
2 mediums Potatoes, unpeeled, cut into 1/2-inch cubes (1 lb. total)
2 tablespoons Paprika
1 teaspoon Dried basil
½ teaspoon Caraway seed
½ teaspoon Salt
¼ teaspoon Pepper
1 cup Plain nonfat yogurt

Adapted from Bobbie Hinman's "The Meatless Gourmet: Favorite Recipes from Around the World"

Heat 2 Tbsp. vegetable broth in large saucepan over medium heat. Add onions & bell pepper. Cook, stirring frequently, 5 minutes. Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking. Add remaining ingredients, except yogurt. Mix well. Bring mixture to a boil, then reduce heat to medium-low. Cover & simmer 45 minutes or until potatoes are tender. Stir several times while cooking. Serve over noodles or brown rice & top each serving with 2 Tbsp. of yogurt. Serves 8.

Posted to fatfree digest V97 #009 by ReddHedd@... on Feb 25, 1997.

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