Saturday, May 22, 2010

Goulash

1 1/2 cups chopped onion
1 1/2 tablespoons minced garlic
1 can (15 oz) pinto beans, undrained (2)
1 medium yellow squash, cut into bite-sized pieces (2)
1 can (14.5 oz) stewed tomatoes (2)
1 teaspoon chili powder (2)
1 teaspoon salt-free extra-spicy seasoning mix (Mrs. Dash)
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
hot cooked rice

Set a medium nonstick pot over medium heat. Place the onions and garlic in the pot with a little water. Cook, stirring occasionally, for 6-7 minutes, or until the onion is tender. Add the beans with liquid, squash, tomatoes, chili powder, 1 tsp seasoning mix, salt, and cayenne. Bring the mixture to a boil. Cover the pot. Reduce the heat to low and simmer, stirring occasionally, for 35-40 minutes, or until the veggies are tender. Taste and add more spicy seasoning mix, if desired. Serve immediately over hot rice. 4 servings.

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