Babgulyás - Traditional Bean Goulash
Rated 5.0 stars by 2 users
Servings
6
Prep Time
30 minutes
Cook Time
2 hours
Flavourful and warming soup, this hearty bean goulash is perfect to keep you going through cold winter evenings. Made with intensely aromatic smoked paprika and traditional Hungarian herbs and spices, it is the essence of the countryside in a one-pot delight.
Wine pairing: Serve with a glass of Szent Gaál Winery's Szekszárdi Kadarka 2019, as the freshness and zestiness of the Kadarka grapes goes beautifully with the richness of the bean soup.
Ingredients
- 500g dry kidney beans
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250g ham hock (optional)
- 1 vegetable stock cube
- 1tbsp. lard
- 1 brown onion, diced
- 4 garlic cloves, finely chopped
- 2 tomatoes
- 2 bell peppers
- 3 carrots, cut into cubes
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2 tbsp. smoked paprika
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1 tbsp. goulash paste
- 1 tsp. black pepper
- 1 tsp. ground cumin
- 1 tsp. dried tarragon
- 2 dried bay leaves
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100g csipetke - pinched pasta
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2 tbsp white wine vinegar
- salt
- sour cream
Directions
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In a bowl, cover the beans with 1-2 inches of cold water and let them soak overnight.
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Heat the lard in a saucepan, then add the onions and sauté until almost golden brown.
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Add the garlic, tomatoes and bell peppers, then sprinkle with paprika, black pepper, cumin and tarragon. Cook for another 3 minutes.
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Add 8 cups of cold water, then add the chorizo, the goulash paste, toss in the bay leaves and bring to a boil. Reduce the heat and let it simmer for 1 hour, stirring occasionally.
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Add 2 cups of hot water and the beans. Stir and cook for 20 minutes.
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Add the carrots, csipetke and salt. Adjust to medium heat and cook for 15-20 minutes.
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Remove from the heat. Season with vinegar to taste, then serve in a bowl with a spoonful of sour cream.
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