Flavourful and warming soup to keep you going through the cold evenings, this hearty bean goulash is a true winter treat. Made with intensely aromatic smoked paprika and traditional Hungarian herbs and spices, it condenses the essence of the countryside into 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
• 250g chorizo or 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
• 2 tbsp. smoked paprika
• 1 tbsp goulash paste
• 1 tsp. black pepper
• 1 tsp. ground cumin
• 1 tsp. dried tarragon
• 2 dried bay leaves
• 100g csipetke - pinched pasta
• 2 tbsp white wine vinegar
• salt
• sour cream

Preparation

1. In a bowl, cover the beans with 1-2 inches of cold water and let them soak overnight.

2. Heat the lard in a saucepan, then add the onions and sauté until almost golden brown.

3. Add the garlic, tomatoes and bell peppers, then sprinkle with paprika, black pepper, cumin and tarragon. Cook for another 3 minutes.

4. 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.

5. Add 2 cups of hot water and the beans. Stir and cook for 20 minutes.

6. Add the carrots, csipetke and salt. Adjust to medium heat and cook for 15-20 minutes.

7. Remove from the heat. Season with vinegar to taste, then serve in a bowl with a spoonful of sour cream.

Enjoy!