Pinto Beans in Goulash
Add a salad and some full-flavored rye bread for a complete
Sunday-night supper. As a side dish, it goes very well with barbecued
ribs.
Makes 8 to 10 servings
1 pound (about 3 1/2 cups) dried pinto beans, picked over, soaked
overnight, and drained
6 cups unsalted beef stock, more or less
3 tablespoons butter
2 large onions, chopped
1 large Russet Potato, peeled and cut into 1.4 inch dice
2 large ripe tomatoes, chopped
1 teaspoon salt
1 tablespoon hot Hungarian paprika
3 tablespoons chopped fresh parsley
Sour cream, regular or light
Place the beans in a medium size heavy kettle. Add enough stock to
cover by 2 inches. Bring to a simmer over medium heat.
-
Melt the butter in a small skillet over medium heat. Cook the onions,
stirring, until golden, 7 to 8 minutes. Stir in the onions into the
beans. Simmer, covered, over low heat, for 30 minutes. Add a little
more stock if necessary and simmer until the beans are just tender, at
least 1 hour more. Stir in the potato and tomatoes.
Season with salt and paprika. Simmer
until the beans are very tender but not mushy, 20 to 30 minutes. Stir
in the parsley.
Serve the beans very hot in bowls, with a spoonful of sour cream on top
of each serving.
|