Vegetable and bean goulash
4
23/11/2008
Ingredients
| 420 g | Red kidney beans |
| 2 | Celery |
| 1½ cups | Whole kernel sweetcorn |
| 1 | Onion |
| 1 | Pepper |
| 1 tsp | Brown sugar |
| 290 g | Tomato puree |
| ½ tsp | Chilli powder |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Combine all the ingredients (vegetables in chopped fashion) except salt and pepper in a slow cooker.
- Cover and cook on high for three hours or until vegetables are tender.
- Adjust seasoning with salt and pepper to taste. Serve with mashed potatoes, noodles or steamed rice.
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