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mixed-bean-goulash recipe

Date: Sun, 7 Mar 1999 17:25:42 EST
From: ReddHedd@aol.com


modified for FF from Bobbie Hinman's Meatless Gourmet: Favorite Recipes from
Around the World

2 Tbsp. veggie broth
2 lg. onions, thinly sliced (2 cups)
1 lg. green bell pepper, seeded and thinly sliced (1 cup)
2 c. veggie broth
1   6-oz. can tomato paste
1    1-lb. can kidney beans, rinsed and drained
1    1-lb. can white beans (cannellini or great northern), rinsed and drained
1    1-lb. can lima beans, rinsed and drained (or frozen limas)
1 med. red-skinned potatoes, scrubbed, unpeeled, cut into 1/2-inch cubes
2 Tbsp. paprika
1 tsp. dried basil
1/2 tsp. caraway seeds
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 c. plain nonfat yogurt

Heat 2 Tbsp. broth in large saucepan over medium heat.  Add onions and
bell pepper.  Cook, stirring frequently, 5 minutes.  (Add broth or
water as necessary to prevent sticking.)  Add remaining ingredients,
except yogurt.  Mix well.  Bring mixture to a boil, then reduce heat
to medium-low, cover, and simmer 45 minutes or until potatoes are
tender.  Stir several times while cooking.  Serve over noodles (We
like it over the wide egg noodles.) or rice and top each serving with
a dollop of the yogurt (about 2 Tbsp. each).  Serves 8.

kwlacto lacto