CentMenu / Dinner · Lunch
Mushroom bean goulash
Sweet paprika gives mushrooms, beans and potatoes a rich goulash-style sauce.
VeganNo gluten ingredientsNo dairy ingredients
Ingredients
4 servings · US + metric
- 1.1 lb (500 g) mushrooms
- 1.59 lb (720 g) kidney beans
- 1.76 lb (800 g) potatoes
- 1 onion
- 1 red bell pepper
- 1¾ tbsp (25 ml) sunflower oil
- 2¾ tsp (6 g) sweet paprika
- 1¾ tbsp (30 g) tomato paste
- 1 vegetable stock cube
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) sunflower oil in a large pot over medium heat. Finely chop 1 onion and sauté for 5 minutes.
Quarter 1.1 lb (500 g) mushrooms and dice 1 red bell pepper; add and fry over medium-high heat for 7 minutes, until lightly browned.
Lower the heat and stir in 2¾ tsp (6 g) sweet paprika and 1¾ tbsp (30 g) tomato paste for 30 seconds; peel and dice 1.76 lb (800 g) potatoes, then add with 1 vegetable stock cube, ½ tsp (3 g) salt and water to just cover.
Simmer over low heat for 20 minutes; drain and rinse 1.59 lb (720 g) kidney beans, add and simmer for 5 minutes more, until the potatoes are tender.