Follow Us on Facebook

Get updates from FaveHealthyRecipes.com posted directly to your News Feed.

Terms & Conditions

An invoice will arrive with your free issue, so if you're not interested, write "no thanks" on it and owe nothing. The free issue is yours to keep! Taste of Home publishes 1 special issue per year that counts as 2 issues in your subscription.

close
Try America's #1 Cooking Magazine - FREE!

Claim your FREE ISSUE of Taste of Home and enjoy 100+ favorite recipes & tips from real home cooks! If you like it, extend to a full-year subscription and get 7 more issues (8 in all) for $12.98-54% OFF the cover price.

VALID USA ONLY TERMS PRIVACY POLICY

Thanks for signing up!

(1)

Hungarian Bean Goulash

By: Adele of Vegie Head (www.vegiehead.com)

Rate This Article

Comment On This Article

Hungarian Bean Goulash
This image courtesy of Adele of Vegie Head (www.vegiehead.com)

Learn how to make a hearty stew recipe that replicates the classic flavor of a Hungarian goulash with this Hungarian Bean Goulash recipe from Adele of Vegie Head (www.vegiehead.com). In the healthy cooking realm, this may be one of the best bean recipes out there.

Serves: 4

Ingredients
  • 1 onion, diced
  • 1 zucchini, diced
  • 4 cloves garlic, minced
  • 2 teaspoons sweet Hungarian paprika
  • 1/4 teaspoon smoked paprika
  • 1 can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup plain tomato sauce
  • 1 can cannellini beans, rinsed
  • 1 can red kidney beans, rinsed
  • 1/2 cup parsley, torn
  • 1 cup kale, torn
Instructions
  1. In a large pot, lightly saute the onions and zucchini in a drop of safflower oil.
     
  2. When onions and zucchini are soft, add the garlic and paprikas and stir well to coat.
     
  3. Pour in the tomatoes, tomato sauce and tomato paste, and bring to a gentle, rolling boil.
     
  4. Add the kidney and cannellini beans, and reduce to a simmer.
     
  5. Simmer gently for 15 minutes, allowing the beans to soften and flavours to develop.
     
  6. Stir in the parsley and kale, and let simmer for 5 more minutes.
Notes

Serve with brown rice, whole grain pasta, or some delicious crusty bread.

The original recipe calls for 250 mililiters of passata sauce instead of the one cup of plain tomato sauce.

This recipe comes courtesy of Adele of Vegie Head (www.vegiehead.com)

For more recipes from and information about Adele, be sure to check out her Featured Foodies profile page

Newsletter Signup

Free Newsletter!

Subscribe to our newsletter dedicated to providing the very best healthy meal ideas, cooking tips, healthy recipes & special offers.

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Twitter Pinterest Twitter Blog Email RSS

© Copyright 2012 Prime Publishing, LLC. All rights reserved.

www.favehealthyrecipes.com

..