Hungarian Bean Goulash

A hearty but delicate main course

2 cans beans (white, pinto, garbanzo, black, etc)
1 lb potatoes scrubbed but unpeeled, diced "
2 large onions, chopped
2 sweet bell peppers, thinly sliced
10 cloves garlic. minced
1 T caraway seeds
1 T honey or other sweetener
1 large tomato, sliced
5 T Hungarian paprika, sweet or hot (or each)
2 T vinegar

In a large pot, saute onions and garlic, caraway seeds and bell pepper in a small amount of veggie broth, wine or water until the onions begin to become translucent. Add remaining ingredients and simmer 30 minutes.

Serve as a stew or over noodles or rice.

4 servings, each 471 calories: 4% from fat (2.4 g), 80% from carbohydrates (98.4 g), 16% from protein (19.4 g). Sodium 30.3 mg, Fiber 16.5 g.

Healing Heart Hint

This dish will be a success only if fresh Hungarian paprika is used. The usual small-jar supermarket spice-rack paprika will not work well. You can find imorported Hungarian paprika in many larger markets in the gourmet section, often cheaper than the spice-rack jars.

Hungarian paprika comes in two versions, sweet and hot. Although the hot paprika is not as spicy as many peppers, such as cayenne, it does have a bite. If you prefer dishes that are not very hot, use the sweet paprika or use a blend of both.

Many other vegetables can be added to this dish. Try broccoli, celery, zuccini, cabbage, sweet potato, carrots or your favorite veggie.

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©2000 Dr. Neal Pinckney Healing Heart Foundation