| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Beans, Goulash |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Red kidney beans, soaked overnight |
| 1 |
tb |
Olive oil |
| 1 |
md |
Onion, finely chopped |
| 1 |
|
Garlic clove, finely chopped |
| 1 |
sm |
Red chile, finely chopped |
| 3 |
lg |
Red peppers, chopped |
| 3 |
c |
Chopped mushrooms |
| 1 |
md |
Potato, diced |
| 3 |
ts |
Paprika |
| 1 |
ts |
Thyme |
| 2 |
tb |
Tomato paste |
| 1 |
ts |
Miso (soy paste), dissolved in a little water |
|
|
Salt |
|
|
Black pepper |
|
|
Brown rice or whole-wheat noodles |
INSTRUCTIONS
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, 4.6 grams fat, 0
milligrams cholesterol, 111 milligrams sodium; 14 percent of calories
from fat.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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