Vegetable Goulash
Kidney beans, corn kernels, onion, celery and chilli combine to produce a tasty vegetarian goulash recipe.
Ingredients:
1 can (about 15 ounces/ 425 g) kidney beans undrained
1 ½ cups fresh corn kernels (cut from about 3 ears)
1 cup chopped celery
1 cup chopped onion
½ cup chopped green pepper
1 can (8 ounces/ 225 g) tomato sauce
1 tsp brown sugar
½ - ¾ tsp chilli powder
¼ tsp pepper
Safety: Raw red and white kidney beans contain a toxin which is not destoyed by slow cooking. Used canned beans.
Method:Combine all ingredients in a slow cooker. Cover and cook on High 4 hours, or until vegetables are tender.
Serves 6-8
