Vegetable Goulash with Beans

Serves 4    

This hearty, veggie-packed adaptation of goulash, a Hungarian classic, combines tender cauliflower, beans, and zucchini with aromatic paprika and marjoram. Rich and comforting, it’s perfect for a cozy meal. Add a pinch of chili peppers for a bit of heat!

Ingredients

• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 bay leaves
• 1 tsp marjoram
• 2 tbsp paprika, preferably Hungarian
• 1 large ripe tomato, diced
• 2 cups cauliflower rosettes
• 1 cup carrots
• 2 cups vegetable stock or water
• 3 cups cooked pinto or white beans
• 1 cup zucchini, diced
• ½ cup green peppers, diced
• ½ tsp crushed chili peppers (optional)
• Salt and pepper to taste

Steps

1. Sauté onions, garlic, bay leaves and marjoram in oil until onions are transparent.
2. Add paprika, tomato and simmer until liquid is evaporated.
3. Add cauliflower, carrots and stock. Simmer for 15 minutes.
4. Add beans, zucchini, and green peppers and simmer for 10 minutes or until zucchini is cooked.
5. Adjust the seasoning, and serve the goulash over rice or polenta.