Hungarian Bean Goulash (Babgulyás)
User Reviews
5
-
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)
Description
This Hungarian Bean Goulash relies on hearty pinto beans and flavorful kolbasz sausage alongside a smoked ham hock to build a robust base. Vegetables such as potatoes, turnip, carrot, and celery root contribute substance and texture. The dish is seasoned with paprika, thyme, marjoram, caraway, and bay leaves, which infuse the broth with traditional Hungarian aromas. Cooking slowly over low heat allows the ingredients to meld and the beans to tenderize thoroughly. The result is a thick, comforting stew perfect for ladling over spätzle or serving with crusty bread.
The goulash develops a balanced mix of smoky, earthy, and savory flavors from the sausage, smoked bone, and spices. The vegetables soften but retain shape, providing a tender bite. Garlic and tomato paste add depth and slight acidity while enriching the broth's color.
Serve the Babgulyás hot on its own or accompanied by simple sides such as cucumber salad or sour cream to complement the richness. It is a filling dish suited to cool weather or when a substantial meal is desired.
Ingredients
- 2 cups pinto beans soaked overnight then rinsed and drained (can also use a combination of beans like kidney, borlotti, navy, cannellini, etc, dried
- 2 tablespoons lard or bacon grease or oil
- 1 pound kolbasz sliced, or kielbasa or other flavorful smoked sausage
- 2 yellow onion choped, medium
- 1 celeriac the traditional option but can substitute two celery ribs, small
- 4 cloves garlic , minced
- 2 carrot diced
- 1 green bell pepper seeds and stem removed and diced (or sweet Hungarian wax peppers if you have access to them, large
- 2 Roma tomato diced
- 2 yellow potatoes peeled and diced, medium firm; e.g. Yukon Gold
- 1 turnip optional) peeled and diced, small
- 2 tablespoons tomato paste
- 3 tablespoons paprika strongly recommended for the BEST flavor, genuine Hungarian
- 1/2 teaspoon thyme dried
- 1 1/2 teaspoons marjoram highly recommended for authentic flavor but can use oregano if necessary, dried
- 1 teaspoon caraway seed crushed
- 3 bay leaf
- 2 teaspoons salt
- 1/2 teaspoon black pepper freshly ground
- 1 smoked ham hock or large smoked neck bone
- 6 cups chicken broth Aneto brand
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.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
