Bean Goulash (Babgulyás)

Ooo yes—Babgulyás 🇭🇺🥣
Hearty, paprika-rich, and basically a hug in soup form.

This is the classic Hungarian bean goulash style: rustic, smoky, not fancy, deeply comforting.

Bean Goulash (Babgulyás)

Ingredients

• 1 tbsp lard or oil

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 lb pork shoulder or beef chuck, cubed

• 1 cup dried beans (pinto, navy, or cranberry), soaked overnight

• 1–2 carrots, sliced

• 1 parsnip or root parsley, sliced (optional but traditional)

• 1–2 potatoes, diced

• 1 tbsp sweet Hungarian paprika (use good stuff!)

• ½ tsp smoked paprika (optional, but lovely)

• ½ tsp caraway seeds

• Salt & black pepper to taste

• 1 bay leaf

• ~6 cups water or broth

Optional extras

• Csipetke (tiny pinched noodles)

• Smoked sausage or bacon for extra depth

• Hot paprika if you like heat 🌶️

Instructions

1. Base flavor:
   Heat fat in a pot. Sauté onion until soft and lightly golden. Add garlic, remove briefly from heat, stir in paprika (important so it doesn’t burn).

2. Meat time:
   Add cubed meat, salt, pepper, caraway seeds. Brown lightly.

3. Simmer:
   Add soaked beans, bay leaf, and water/broth. Bring to a boil, then simmer gently for about 60–75 minutes, until beans and meat are nearly tender.

4. Veggies in:
   Add carrots, parsnip, and potatoes. Simmer another 20–30 minutes until everything is tender and the broth is rich and slightly thick.

5. Finish:
   Adjust salt, pepper, and paprika. Add csipetke in the last 5–10 minutes if using.

How it should taste

• Paprika-forward, but not spicy

• Thick, stew-like soup

• Smoky, savory, deeply warming

How it’s served

• With fresh crusty bread

• Pickled peppers or cucumbers on the side

• Even better the next day (like all great stews)

If you want:

• a vegetarian version,

• a slow-cooker take, or

• tips for making it extra authentic Hungarian,