Tuesday, October 18, 2011


This recipe is adapted from a recipe that Martha Rose Shulman wrote about in the October 10, 2011 edition of the New York Times.  I made a number of changes to suit my cooking style and tastes.  The goulash has paprika, garlic, sweet peppers, carrots and onions.  I presoaked the pinto beans overnight in a large pot of water.   I actually heated the water to a boil, then added the beans and turned the burner off.   I used 400 grams of beans which is almost a pound.  Because I used less than a pound of beans I added 7 cups of water  You can use other beans besides pinto beans.  I liked the flavour of this goulash.  It is also convenient to freeze 1/2 cup to one cup portions for when you don't have much time to prepare a meal.

Pinto Bean Goulash

1 pound (2 1/4 cups) pinto beans, washed, picked over and soaked overnight
8 cups of water
2 tbsp olive or canola oil
1 large onion, chopped
3 garlic cloves, minced
4 carrots, peeled and chop
2 medium to large sweet peppers, diced
2 tbsp sweet Hungarian paprika
2 tbsp tomato paste
1 bay leaf
Salt and pepper to taste
1 tsp oregano
Pinch of cayenne
2 tbsp red wine vinegar
1 tsp sugar

1. Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Add 8 cups of water. Bring to a gentle boil.  Skim off any foam and/or bean skins.
2. Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika.  Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic.  Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans.  Add the tomato paste and bay leaf to the beans, reduce the heat, cover and simmer 1 hour.
3. Add the oregano, the remaining garlic cloves, salt and pepper to taste, cayenne, vinegar and sugar, and continue to simmer for another hour.  The beans should be thoroughly tender.  Remove the bay leaf.  For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée.  Stir back into the stew.
4. Serve over noodles, rice or  bread.  Serves 6

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