Spicy bean goulash
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Kidney beans, canned |
| 1 | teaspoon | Olive oil |
| 1 | medium | Onion, finely chopped |
| 1 | Garlic clove, finely chopped | |
| 3 | larges | Red peppers, chopped |
| 3 | cups | Chopped mushrooms |
| 2 | mediums | Potato, diced |
| 3 | teaspoons | Paprika |
| 1 | teaspoon | Thyme |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Cilantro |
| 2 | tablespoons | Tomato paste |
| 1 | teaspoon | Miso (soy paste), dissolved in a little water |
| Salt | ||
| Black pepper | ||
| 2 | cups | Noodles |
Directions
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, 4⅗ grams fat, 0 milligrams cholesterol, 111 milligrams sodium; 14 percent of calories from fat. Converted by MMCONV vers. 1⅖ ---