Spicy Bean Goulash

Goulash doesn’t need meat to be stick-to-your-ribs satisfying.

This vegetarian version gets its backbone from dried red kidney beans cooked from scratch, simmered alongside mushrooms, red bell peppers, diced potatoes, and a generous dose of paprika.

The real twist is a teaspoon of dissolved miso stirred in near the end, adding that elusive umami richness that makes you wonder what the secret ingredient is.

Serve it steaming hot over brown rice or wheat noodles for a filling, warming meal that’s built for cold nights.

Pro Tips

• Boil dried kidney beans hard for a full 10 minutes before reducing to a simmer. This is a food safety step that destroys naturally occurring toxins in raw kidney beans.
• Save that bean cooking liquid. It’s starchy and flavorful, and you’ll need it to loosen the goulash if it thickens too much during the long simmer.
• Let the peppers and mushrooms cook covered on very low heat. That slow sweat draws out their juices and concentrates their flavor into the base of the stew.

Variations

• Stir in a dollop of sour cream when serving for a more traditional Hungarian finish.
• Use smoked paprika instead of regular for a deeper, smokier flavor profile.
• Add diced carrots or parsnips alongside the potatoes for extra root vegetable heartiness.