Red Kidney Bean Goulash
A simple but filling vegetarian dinner. Smoked paprika gives a rich, sweet flavour and adds depth to this dish. Available from specialised food stores and online spice suppliers.
Serves 4
Ked kidney beans are a very good source of dietary fibre and folate.
Ingredients
400g can red kidney beans
1 tbs extra virgin olive oil
2 garlic cloves, crushed
1 large onion, sliced
1 large carrot
1 red capsicum
1 green capsicum
2 tsp smoked paprika (or paprika)
400g can chopped tomatoes
1 tbs tomato paste
1 cup vegetable stock
Method
Rinse and drain the kidney beans.
Heat the olive oil in a saucepan over medium heat. Add the garlic and cook for 1 minute before adding the onion. Sauté for 5 minutes or until tender.
Cut the carrot and capsicums into 2cm chunks. Add to the pan with paprika. Stir well. Add tomatoes, paste, kidney beans and stock. Cook for 20 minutes over a medium low heat, or until vegetables are tender. Stir occasionally.
Serve with steamed brown rice and wilted spinach.
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