Hungarian Bean Goulash (Babgulyás)

Name: Hungarian Bean Goulash (Babgulyás)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 serving
Ingredients: 2 cups dried pinto beans; 2 tablespoons lard, bacon grease or oil; 1 pound kolbasz, kielbasa or other flavorful smoked sausage; 2 medium yellow onions; 1 small celeriac; 4 cloves garlic; 2 carrots; 1 large green bell pepper; 2 roma tomatoes; 2 medium firm yellow potatoes (e.g. Yukon Gold); 1 small turnip; 2 tablespoons tomato paste; 3 tablespoons genuine Hungarian paprika; 1/2 teaspoon dried thyme; 1 1/2 teaspoons dried marjoram; 1 teaspoon crushed caraway seeds; 3 bay leaves; 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 1 smoked ham hock or large smoked neck bone; 6 cups Aneto Chicken Broth

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5.0

156 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings
6
Calories
712 kcal
Course
Main Course
Cuisine
Hungarian

Hungarian Bean Goulash (Babgulyás)

Nevaeh Sloan

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This traditional bean goulash has a deliciously rich and smoky flavor profile and is packed with wholesome ingredients. It's Hungarian comfort food at its best!

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Ingredients

Servings

2 cups dried pinto beans , soaked overnight then rinsed and drained (can also use a combination of beans like kidney, borlotti, navy, cannellini, etc)
2 tablespoons lard, bacon grease or oil
1 pound kolbasz, kielbasa or other flavorful smoked sausage , sliced
2 medium yellow onions , choped
1 small celeriac , the traditional option but can substitute two celery ribs
4 cloves garlic , minced
2 carrots , diced
1 large green bell pepper , seeds and stem removed and diced (or sweet Hungarian wax peppers if you have access to them)
2 roma tomatoes , diced
2 medium firm yellow potatoes (e.g. Yukon Gold) , peeled and diced
1 small turnip , (optional) peeled and diced
2 tablespoons tomato paste
3 tablespoons genuine Hungarian paprika (strongly recommended for the BEST flavor)
1/2 teaspoon dried thyme
1 1/2 teaspoons dried marjoram (highly recommended for authentic flavor but can use oregano if necessary)
1 teaspoon crushed caraway seeds
3 bay leaves
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 smoked ham hock or large smoked neck bone
6 cups Aneto Chicken Broth

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Instructions

Heat the lard, bacon grease or oil in a heavy pot or Dutch oven and cook the onions until soft and translucent, 5-7 minutes. Add the smoked sausage and cook for another 3-4 minutes. Add the veggies and garlic and cook for another 5 minutes. Add the tomato paste and seasonings. Stir to combine and cook for another minute or two. Add the beans and stir to combine, followed by the smoked ham hock/neck bone and pour over the broth. Bring everything to a boil, reduce the heat to low, cover, and simmer for 90-120 minutes.If using a smoked ham hock, shred the meat off the bone and return the meat to the pot.Serve as is or with some crusty bread, or ladled over Spätzle if you'd like some more bulk, and/or with a green salad or cucumber salad. If you like you can serve the babgulyas with a dollop of sour cream.

Equipments used:

Nutrition Information

Show Details

Calories 712kcal (36%) Carbohydrates 63g (21%) Protein 37g (74%) Fat 35g (54%) Saturated Fat 11g (55%) Polyunsaturated Fat 4g Monounsaturated Fat 17g Cholesterol 89mg (30%) Sodium 2237mg (93%) Potassium 1813mg (52%) Fiber 15g (60%) Sugar 7g (14%) Vitamin A 5465IU (109%) Vitamin C 41mg (46%) Calcium 142mg (14%) Iron 7mg (39%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 712 kcal

% Daily Value*

Calories	712kcal	36%
Carbohydrates	63g	21%
Protein	37g	74%
Fat	35g	54%
Saturated Fat	11g	55%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	17g	85%
Cholesterol	89mg	30%
Sodium	2237mg	93%
Potassium	1813mg	39%
Fiber	15g	60%
Sugar	7g	14%
Vitamin A	5465IU	109%
Vitamin C	41mg	46%
Calcium	142mg	14%
Iron	7mg	39%