2 tbsp. - cooked red kidney beans, drained and rinsed if canned
150 ml - vegetable stock
1 tbsp. - tomato puree
1/2 - 1 tsp - paprika
Seasoning to taste - (soya sauce, black pepper, etc.)
For the dumplings: 2 tbsp. self-rising flour or whole meal flour (You can replace the self-rising flour in the dumplings with 2 tbsp. plain whole meal (whole-wheat) flour and 1/2 tsp. baking powder. Makes 1 generous serving)
1/2 small courgette (zucchini)
Seasoning to taste: salt, pepper, garlic powder, dried herbs etc.
How to Make Bean goulash with dumplings
Peel, halve and slice the onion. Deseed and slice the pepper. Fry the onion and pepper in oil until soft.
Add the baked beans with the sauce, the kidney beans, the stock, tomato puree and paprika. Bring to a boil and simmer for 5 mins.
Meanwhile, grate the courgette into a bowl. Add the flour and seasoning, and mix with a few tsp. of cold water to make a soft dough. Stir the beans and season.
Turn the heat down as low as possible. Make the dumpling dough into two equal size balls and place on top of the beans.
Cover and cook over low heat for 15-20 mins, until the dumplings are cooked, stirring the beans three to four times but making sure not to disturb the dumplings. Serve as is or with some French bread.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.