1 c Red kidney beans; soaked
-overnight
1 tb Olive oil
1 md Onion; finely chopped
1 cl Garlic; finely chopped
1 sm Red chile; finely chopped
3 lg Red peppers; chopped
3 c Mushrooms; chopped
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
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 g fat,
0 mg cholesterol, 111 mg sodium; 14% of calories from fat.
This simple goulash recipe is from "Vegetarian Cooking,"
an RD Home Handbook Publication.
