A traditional Hungarian dish of buttery beans, savory smoked sausage and wholesome vegetables in a rich paprika-infused broth, this Babgulyas is sure to win a place in your favorite stews rotation.
serves 6
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
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