Borlotti Bean Goulash Recipe
Borlotti Bean Goulash Recipes
2 tbsp olive oil
1 onion, chopped
2 carrots, sliced
1 tsp caraway seeds
2 red peppers, cored, deseeded and diced
8 oz sweet potato, cubed
2 tbsp paprika
1 tsp cayenne pepper
2 tbsp tomato puree
14 oz can borlotti beans, drained
3 oz self-raising flour
1/2 tsp salt
2 oz suet
1/2 oz cheddar cheese, grated
1/2 tsp celery salt
4-5 tbsp iced water
Heat oil in a large flameproof
casserole, add onion, carrots and caraway seeds, fry 5 minutes.
Add peppers, sweet potato, paprika,
cayenne, fry for another 3 minutes.
Stir in the stock, tomato puree and
beans, boil, cover, cook over a low heat for 30 minutes.
Make the dumplings, sift the flour and
salt into a bowl and stir in the suet, cheese, celery salt and a
Quickly and lightly, gradually mix in
just enough of the measured water to form a firm dough.
Shape into 12 small balls.
Add dumplings to the goulash, cover,
cook over a gentle heat for 20 minutes until the vegetables are
tender and dumplings are light and fluffy.
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