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Bean goulash with dumplings
By : Rehana KhambatyCategory : International cuisine, Greens and veggies
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Peel, halve and slice the onion. Deseed and slice the pepper. Fry the onion and pepper in the oil until softened.
- Add the baked beans with their sauce, the kidney beans, the stock, tomato puree and paprika. Bring to the boil and simmer for 5 mins.
- Meanwhile, grate the courgette into a bowl. Add the flour and seasoning, and mix with a few tsp. Of cold water to form a soft dough. Stir the beans and season to taste.
- Turn the heat down as low s possible. Make the dumpling dough into two equal size balls and place on top of the beans.
- Cover and cook over a low heat for 15-20 mins, unil the dumplings are cooked, stirring the beans three to four times but making sure not to disturb the dumplings.Serve on its own or with some French bread.
Ingredients:
You can replace the self raising flour in the dumplings with 2 tbsp. Plain wholemeal (wholewheat) flour and 1/2 tsp. Baking powder. Makes 1 generous serving
For the goulash:
1 tbsp olive or vegetable oil
1 onion
1 small red pepper
1/2 baked beans in tomato sauce
2 tbsp cooked red kidney beans, drained and rinsed if canned
150 ml vegetable stock
1 tbsp tomato puree
1/2 - 1 tsp paprika
Seasoning to taste - (soya sauce, black pepper, etc)
For the dumplings:
2 tbsp self raising flour wholemeal flour
1/2 small courgette (zucchini)
Seasoning to taste (salt, pepper, garlic powder, dried herbs etc)
RECIPES BY REHANA KHAMBATY
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