BROWSE THE COLGIN COOKBOOK

GOULASH WITH RED KIDNEY BEANS

Number of Servings: 3

Ingredients:
1 cup dried red kidney beans
2 onions, halved and sliced into thin half-moons
Stock to saute
1 large carrot, halved lengthways and sliced thickly
4 large Button mushrooms, cut into large chunks
1/4 teaspoon COLGIN NATURAL LIQUID SMOKE
2 teaspoon Sweet Hungarian paprika
2 cloves garlic, finely chopped
Black pepper to taste
1 green bell pepper, seeded and cut in 1 cm squares
1 can tomatoes, chopped and drained well
1/2 teaspoon salt, or to taste

Instructions:
Soak the red beans overnight in plenty of water, in the fridge. Drain and rinse the beans. Place in a pan and cover with cold water; bring to the boil and boil vigourously for 10 minutes. Meanwhile, place the onions in a large pan (this is the pan that the goulash will be cooked in). Pour in vegetable stock to cover. Then cover and boil for 7 minutes. 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 to the onions. Add the carrots and mushrooms and cover generously with more stock. Add the liquid smoke, the paprika, garlic and fennel seed if using. Season with black pepper – NO SALT YET. Bring to the boil, cover, reduce heat and simmer 45 minutes. Add the green pepper and the tomatoes. Add salt to taste and simmer for another 15 minutes or until the pepper is just soft. Serve with mashed potatoes!