Bean and pork Goulash is a hearty and delicious Hungarian soup
This tasty Hungarian bean goulash is one of our favorite comfort food in cold weather, but it’s also amazing cooked traditionally outdoor in caldron. This extremely filling dish is packed wit a lot of flavors, it’s loaded with veggies and pork, all cooked in a paprika-stew base.
The traditional goulash was cooked by the herdsmen in large caldrons using beef and various veggies, like bell peppers, tomato, carrots, parsley root, beans or potato. There are many variations of goulash, but all have the common base: onion and paprika stew, which gives the basic flavor of the soup. Nowadays goulash is prepared with smoked or unsmoked pork shoulder joint, pork lions or even without meat. Goulash is usually served with homemade egg-noodles, pinch-noodles or crusty bread, and also with sour cream and onion.
Bean goulash (babgulyás) is prepared with dried beans, beef or pork chunks, carrots, parsley root, bell pepper, tomato (or tomato sauce), onion, garlic, lard, a lot of paprika and fresh herbs. Traditional goulash has potato in it which gives the soup a dense texture, but bean goulash has no potato just a lot of beans.
Preparing bean goulash is not very difficult, but it takes time to be prepared from scratch. First rinse and soak the beans in cold water for min 30 minutes, then prepare the paprika stew: sauté the chopped onion in oil or preferably in lard, then add the meat chunks and cook them until turn white, then add the paprika, bell peppers, tomato and seasons, mix them well, add water and let the stew cook for 30 minutes, then ad the diced carrots and parsley roots. In a separate pot cook the beans, when the beans are cooked add them to the soup. Simmer the goulash for one hour or until the meat and veggies are tender.
This thick stew-based soup is gluten-free, dairy-free, sugar-free and because beans have slow-digesting carbs, this soup fits in slow-carb diet.Beans are packed with protein, fiber, vitamins and iron, are also low in fat. Beside these amazing qualities, beans have a couple other health benefits, like: can lower cholesterol, can help manage diabetes, can help prevent heart disease. So let’s eat beans!!
Diet: gluten-free, dairy-free
- 400 g pinto beans
- 400 g smocked pork shoulder joint
- 2 carrots
- 1 parsley root
- 1 large onion, finely chopped
- 2 cloves of garlic, finely chopped
- ½ bell pepper
- 1 tomato or ¼ cup tomato sauce
- 1 tablespoon lard or 1½ tablespoon oil
- 2 tablespoons paprika
- 1 bay leaf
- ½ teaspoon freshly chopped parsley
- black pepper
- Rinse 400 g pinto or any kind of beans and let it soak in cold water, minimum 30 minutes.
- Cut the pork into small chunks, removing all fat and skin.
- In a large pot heat one tablespoon lard, add the chopped onion and sauté it for 2-3 minutes, add the chopped garlic, then add the pork chunks. Cook the meat, stirring continuously on medium heat, until it turns white. Remove the pot from heat, add the paprika, stir it well and add a little (about 1 cup) of water to cover the meat and bring it back to boil. Add the chopped bell pepper and tomato to the stew, season it with salt and pepper.
- In the meantime, drain the beans and place them in a separate pot. Add cold water, season it with a little salt and bring it to boil.
- Cook the stew covered on low heat for 15-20 minutes, stirring occasionally, add more water if necessary. Add the bay leaf, diced carrots and parsley to the stew.
- When the beans are almost cooked, pour them together with the cooking water to the stew, stir it add the freshly chopped parsley, add more water if needed and cook for 50-60 minutes, until the beans and meat are tender.
- Serve the soup with sour cream, green onion or fresh crusty bread, if you like.
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