Spicy Bean Goulash

Recipe Ingredients

1 cup	160g / 5.6oz	Red kidney beans - soaked
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
1		Garlic clove - finely chopped
1		Red chile - finely chopped (small)
3		Red peppers - chopped (large)
3 cups	438g / 15oz	Chopped mushrooms
1 cup	146g / 5.1oz	Potato - diced (medium)
3 teaspoons	15ml	Paprika
1 teaspoon	5ml	Thyme
2 tablespoons	30ml	Tomato paste
1 teaspoon	5ml	Miso - (soy paste), dissolved
		A little water
		Salt
		Black pepper
		Brown rice or whole-wheat - noodles

Recipe 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.

Source:
Chile Pepper Magazine, August 1991

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