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 ---

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