Bean Goulash with Courgette Dumplings

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Bean Goulash with Courgette Dumplings

Makes 1 generous serving

 

1 tsp. olive or vegetable oil (optional)

1 medium onion

1 small red pepper

1/2 15 oz. can baked beans in tomato sauce

2 T. cooked red kidney beans, drained and rinsed

150ml (5 fl oz, just over 1/2 cup) vegetable stock

1 tbsp tomato puree (tomato paste)

1/2 - 1 tsp paprika

seasoning to taste

2 T. self-raising whole meal flour

1/2 small courgette (zucchini)

seasoning to taste (salt, pepper, garlic powder, dried herbs, etc)

 

Peel, halve and slice the onion. Deseed and slice the pepper. Fry

the onion and pepper in the oil until softened.

 

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.

 

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.

 

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.

 

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.

 

Serve on its own or with some French bread to mop up the sauce.

 

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