Vegetable Recipes - Borlotti Bean Goulash Recipe

Ingredients

Serve 4

• 2 tablespoons olive oil

• 1 onion, chopped

• 2 carrots, sliced

• 1 teaspoon caraway seeds

• 2 red peppers, cored, deseeded and diced

• 250 g/8 oz sweet potato, cubed

• 2 tablespoons paprika

• 1 teaspoon cayenne pepper

• 600 ml/1 pint Vegetable Stock

• 2 tablespoons tomato puree

• 425 g/14 oz can borlotti beans, drained 

Dumplings:

• 75 g/3 oz self-raising flour

• 1/2 teaspoon salt

• 50 g/2 oz suet

• 15 g/1/2 oz Cheddar cheese, grated

• 1/2 teaspoon celery salt

• 4-5 tablespoons iced water pepper

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Method:

1. Heat the oil in a large flameproof casserole, add the onion, carrots and caraway seeds, and fry for 5 minutes.

2. Add the peppers, sweet potato, paprika and cayenne and fry for a further 3 minutes.

3. Stir in the stock, tomato puree and beans, bring to the boil, cover and cook over a low heat for 30 minutes.

4. Meanwhile, make the dumplings. Sift the flour and salt into a bowl and stir in the suet, cheese, celery salt and a little pepper.

5. Working quickly and lightly, gradually mix in just enough of the measured water to form a firm dough. Shape into 12 small balls.

6. 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 light and fluffy.