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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Ingredients:
1 Cup(s) Red kidney beans, soaked overnight
1 Tablespoon(s) Large sweet peppers, *
1 medium Onion, finely chopped
1 Garlic clove, finely chopped
1 small Red chile, finely chopped
3 large Red peppers, chopped
3 Cup(s) Chopped mushrooms
1 medium Potato, diced
3 Teaspoon(s) Garlic; Cloves, Minced
1 Teaspoon(s) Thyme
2 Tablespoon(s) Squash, cubed, peeled
1 Teaspoon(s) Miso (soy paste), dissolved in a little water | |
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, 4.6 grams fat, 0 milligrams
cholesterol, 111 milligrams sodium; 14 percent of calories from fat.
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