Recipe: Spicy Bean Goulash (no meat, using mushrooms, peppers and potatoes)

SPICY BEAN GOULASH

1 cup dried red kidney beans, soaked overnight
1 tbsp olive oil
1 medium onion, finely chopped
1 garlic clove, finely chopped
1 small red chile, finely chopped
3 large red bell peppers, chopped
3 cups chopped mushrooms
1 medium potato, diced
3 tsp paprika
1 tsp dried thyme
2 tbsp tomato paste
1 tsp miso (soy paste), dissolved in a little water
Salt and ground black pepper
Hot cooked brown rice or whole wheat noodles (for serving)

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.

Serve hot with rice or noodles.

Makes 4 servings
Source: Vegetarian Cooking, an RD Home Handbook Publication