Borlotti Bean Goulash
Preparation time: 25 minutes
Cooking time: 55-60 minutes
Serves 4
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2 tablespoons extra virgin olive oil
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1 onion, chopped
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2 carrots, sliced
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1 teaspoon caraway seeds
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2 red peppers, cored, deseeded and diced
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250 g (8 oz) sweet potato, diced
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2 tablespoons paprika
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1 teaspoon cayenne pepper
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600 ml (1 pint) Vegetable Stock
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2 tablespoons tomato puree
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1 x 425 g (14 oz) can borlotti beans,
drained
Dumplings:
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75 g (3 oz) self-raising flour
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1 teaspoon salt
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50 g (2 oz) vegetarian suet
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15 g (1/2 oz) vegetarian Cheddar cheese,
grated
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1/2 teaspoon celery salt
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pepper
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Heat the oil in a large flameproof
casserole 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.
-
Stir in the stock, tomato puree L and
borlotti beans. Bring to the boil, cover and cook over a low heat for
30 minutes.
-
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 of cold water - just enough to form a firm dough. Shape
into 12 small balls.
-
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.
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