Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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