SPICY BEAN GOULASH

Servings: 4
Ingredients:

1 c  Red kidney beans, soaked
-overnight
1 T  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 t  Paprika
1 t  Thyme
2 T  Tomato paste
1 t  Miso (soy paste), dissolved
-in a little water
Salt
Black pepper
Brown rice or whole-wheat
-noodles

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.

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