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All public Recipes -> Dinner -> Bean Goulash with Courgette Dumplings

Bean Goulash with Courgette Dumplings

By: F T.

Description:
Time:	35 min (10 min to prepare, 25 min to cook)
Meal type:	Dinner
Ethnicity:	Eastern European
Number of Servings:	4
Ingredients:
1 teaspoon olive or vegetable oil (optional) 1 each medium onion 1 each small red pepper 0.5 each 420g (15oz) can baked beans in tomato sauce (eg Heinz) 2 tablespoon cooked red kidney beans, drained and rinsed if canned 150 ml (5 fl oz, just over 1/2 cup) vegetable stock (you can use a cube) 1 tablespoon tomato puree (tomato paste) 0.5 each to 1 teaspoon paprika, seasoning to taste (soy sauce, black pepper, etc) 2 tablespoon self-raising wholemeal flour 0.5 each small courgette (zucchini), seasoning to taste (salt, pepper, garlic powder, dried herbs, etc)
Directions:
1. Peel, halve and slice the onion. Deseed and slice the pepper. Fry the onion and pepper in the oil until softened. 2. Add the baked beans with their sauce, the kidney beans, the stock, tomato puree and paprika. Bring to the boil and simmer for 5 minutes. 3. Meanwhile, coarsely grate the courgette into a bowl. Add the flour and seasoning, and mix with a few teaspoons of cold water to form a soft dough. 4. Stir the beans and season to taste. Turn the heat down as low as possible. Make the dumpling dough into 2 equal-size balls and place on top of the beans. 5. Cover and cook over a low heat for 15-20 minutes, until the dumplings are cooked, stirring the beans 3 or 4 times but making sure not to disturb the dumplings. 6. Serve on its own or with some French bread to mop up the sauce.
Notes:

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