Borlotti Bean GoulashServes 4 2 tablespoons olive oil1 onion, chopped2 carrots, sliced1 teaspoon caraway seeds2 red peppers, diced250g sweet potato, diced2 tablespoons paprika¼ - 1 teaspoon cayenne pepper (to taste)2 tablespoons tomato puree600 ml vegetable stock425 g canned borlotti beans, drainedDumplings: (optional)75 g self raising flour½ teaspoon salt50g vegetarian suet15g cheddar½ teaspoon celery saltPepperTo serve:Rice Natural yoghurt 1. Heat the oil and fry the onion, carrots and caraway seeds for 5 minutes. Add the peppers, sweet potato, paprika and cayenne, and fry for a further 3 minutes. Go easy on the cayenne unless you like it hot!!2. Stir in the stock, tomato puree and the borlotti beans. Bring to the boil, cover and cook over a low heat for 30 minutes.3. Meanwhile, make the dumplings. Sift the flour and salt into a bowl and stir in the suet, cheese, celery salt and a little pepper. Working quickly and lightly, gradually mix in 4-5 tablespoons cold water – just enough to form a firm dough. Shape into 12 small balls4. Add the dumplings to the goulash. Cover and cook over a gentle heat for a further 20 minutes until the vegetables are tender and the dumplings are light and fluffy.5. Eat and enjoy (probably better as a winter warmer, but great on any chilly day)Hang around and I'll post a nice Lentil Bake recipe - a killer for winter,
Ian Silver ● 6070d