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babgulyas recipe traditional authentic hungarian bean goulash stew soup kolbasz sausage smoked pork

Babgulyás (Hungarian Bean Goulash)

Kimberly Killebrew
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!
Print Recipe
5 from 50 votes
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Hungarian
Servings 6
Calories 712 kcal

Ingredients
  

  • 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
  • celeriac , the traditional option but can substitute 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

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

Calories: 712kcal | Carbohydrates: 63g | Protein: 37g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 89mg | Sodium: 2237mg | Potassium: 1813mg | Fiber: 15g | Sugar: 7g | Vitamin A: 5465IU | Vitamin C: 41mg | Calcium: 142mg | Iron: 7mg
Keyword Babgulyas, Hungarian Bean Goulash
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