Categories: Beans, Vegetarian 
      Yield: 4 servings 
  
      1 c  Red kidney beans, soaked 
           -overnight 
      1 T  Olive oil 
      1 md Onion, finely chopped 
      1    Garlic clove, finely chopped 
      1 sm Red chile, finely chopped 
      3 lg Red peppers, chopped 
      3 c  Chopped mushrooms 
      1 md Potato, diced 
      3 t  Paprika 
      1 t  Thyme 
      2 T  Tomato paste 
      1 t  Miso (soy paste), dissolved 
           -in a little water 
           Salt 
           Black pepper 
           Brown rice or whole-wheat 
           -noodles 
  
  This simple goulash recipe is from "Vegetarian Cooking," an RD Home 
  Handbook Publication. 
   
  Drain the beans, cover with plenty of fresh water, bring to a boil, 
  uncovered and boil fast for 10 minutes. Reduce heat, cover, and simmer for 
  40 minutes or until soft. Drain, reserving liquid. 
   
  Heat the oil in a large saucepan and gently fry the onion in the oil for 4 
  to 5 minutes or until soft. Add the garlic, chile, peppers and mushrooms 
  and cook for five minutes. Cover and cook the mixture for 15-20 minutes 
  over a very gentle heat. 
   
  Add the cooked beans, potato, paprika, thyme, tomato puree and miso to the 
  stew. 
   
  Simmer gently for 30 minutes, adding a little bean liquid if necessary. 
  Season with salt and pepper and serve hot with rice or noodles. Serves 
  four. 
   
  Nutritional analysis per serving: 289 calories, 4.6 grams fat, 0 milligrams 
  cholesterol, 111 milligrams sodium; 14 percent of calories from fat.