Ingredients Jump to Instructions ↓

  1. 1 c Red kidney beans, soaked -overnight

  2. 1 T Olive oil

  3. 1 md Onion, finely chopped

  4. 1 Garlic clove, finely chopped

  5. 1 sm Red chile, finely chopped

  6. 3 lg Red peppers, chopped

  7. 3 c Chopped mushrooms

  8. 1 md Potato, diced

  9. 3 t Paprika

  10. 1 t Thyme

  11. 2 T Tomato paste

  12. 1 t Miso (soy paste), dissolved -in a little water Salt Black pepper Brown rice or whole-wheat -noodles

Instructions Jump to Ingredients ↑

  1. 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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