Spicy Bean Goulash

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Spicy Bean Goulash

 

1 cup 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 peppers, chopped

3 cups chopped mushrooms

1 medium potato, diced

3 tsps. paprika

1 tsps. thyme

2 tbsps. tomato paste

1 tsp. miso, 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 to 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.

Makes 4 servings.