Mixed bean goulash

Yield: 1 servings

Measure Ingredient
2 tablespoons Veggie broth
2 larges Onions; thinly sliced, (2 cups)
1 large Green bell pepper; seeded and thinly sliced, (1 cup)
2 cups Veggie broth
1 can (6-oz) tomato paste
1 can (1-lb) kidney beans; rinsed and drained
1 can (1-lb) white beans (cannellini or great northern); rinsed and drained
1 can (1-lb) lima beans; rinsed and drained (or frozen limas)
1 medium Red-skinned potatoes; scrubbed, unpeeled, cut into 1/2-inch cubes
2 tablespoons Paprika
1 teaspoon Dried basil
½ teaspoon Caraway seeds
½ teaspoon Salt
¼ teaspoon Freshly ground pepper
1 cup Plain nonfat yogurt

modified for FF from Bobbie Hinman's Meatless Gourmet: Favorite Recipes from Around the World

Heat 2 Tbsp. broth in large saucepan over medium heat. Add onions and bell pepper. Cook, stirring frequently, 5 minutes. (Add broth or water as necessary to prevent sticking.) Add remaining ingredients, except yogurt.

Mix well. Bring mixture to a boil, then reduce heat to medium-low, cover, and simmer 45 minutes or until potatoes are tender. Stir several times while cooking. Serve over noodles (We like it over the wide egg noodles.) or rice and top each serving with a dollop of the yogurt (about 2 Tbsp.

each). Serves 8.

Posted to fatfree digest by ReddHedd@... on Mar 7, 1999, converted by MM_Buster v2.0l.

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