Recipe - Goulash With Red Kidney Beans

150 g (5 One half oz) dried red kidney
beans
2 Onions, halved and cut or sliced up
into thin halfmoons
Vegetable stock
1 lg Carrot, halved lengthways
and cut or sliced up thickly
4 lg Button mushrooms, cut into
large chunks
1 teaspoon "liquid smoke" (optional)
2 teaspoon Sweet Hungarian paprika
2 Cloves garlic, finely
chopped
Freshlyground black pepper
1 Green pepper, seeded and cut
into 1 cm (One half inch)
squares
1 cn Tomatoes, chopped and
drained well
One half teaspoon Salt, or to taste

Soak the red beans overnight in plenty of water, in the fridge.

Drain and rinse the beans. Place in a pan and cover with cold water; bring
to the boil and boil vigourously for 10 minutes.

Meanwhile, place the onions in a large pan (this is the pan that the
goulash will be cooked in). Pour in vegetable stock to cover. Then cover
and boil for 7 minutes. Uncover and boil off liquid. Allow the bottom of
the pan to brown slightly, stirring constantly, then pour in a splash of
stock and scrape up the browned deposits.

Drain the beans and add to the onions. Add the carrots and mushrooms and
cover generously with more stock. Add the liquid smoke if using, the
paprika and the garlic. Season with black pepper NO SALT YET. Bring to
the boil, cover, reduce heat and simmer 45 minutes.

Add the green pepper and the tomatoes. Add salt to taste and simmer for
another 15 minutes or until the pepper is just soft.

Serve with mashed potatoes!

Posted to fatfree digest V96 #246

From: "Kate Pugh" katherine.sheppard@corpuschristi.oxford.ac.uk

Date: Thu, 5 Sep 1996 12:04:26 +0000