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Ingredientes
- 150 gm (5 1/2 ounce) dry red kidney beans
- 2 x Onions, halved and sliced into thin half-moons Vegetable stock
- 1 lrg Carrot, halved lengthways and sliced thickly
- 4 lrg Button mushrooms, cut into large chunks
- 1 tsp "liquid smoke" (optional)
- 2 tsp Sweet Hungarian paprika
- 2 x Cloves garlic, finely minced Freshly-grnd black pepper
- 1 x Green pepper, seeded and cut into 1 cm (1/2 inch) squares
- 1 can Tomatoes, minced and liquid removed well
- 1/2 tsp Salt, or possibly to taste
Direcciones
- Soak the red beans overnight in plenty of water, in the fridge.
- Drain and rinse the beans. Place in a pan and cover with cool water; bring to the boil and boil vigourously for 10 min.
- Meanwhile, place the onions in a large pan (this is the pan which the goulash will be cooked in). Pour in vegetable stock to cover. Then cover and boil for 7 min. 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 in to the onions. Add in the carrots and mushrooms and cover generously with more stock. Add in 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 min.
- Add in the green pepper and the tomatoes. Add in salt to taste and simmer for another 15 min or possibly till the pepper is just soft.
- Serve with mashed potatoes!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 239g | |
| Recipe makes 3 servings | |
| Calories 103 | |
| Calories from Fat 7 | 7% |
| Total Fat 0.76g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 651mg | 27% |
| Potassium 504mg | 14% |
| Total Carbs 21.15g | 6% |
| Dietary Fiber 6.2g | 21% |
| Sugars 7.22g | 5% |
| Protein 4.73g | 8% |
