1 c Red kidney beans, soaked -overnight 1 tb Olive oil 1 md Onion, finely chopped 1 Garlic clove, finely chopped 1 sm Red chile, finely chopped 3 lg Red peppers, chopped 3 c Chopped mushrooms 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 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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