Servings: 8
Calories: 350kcal
Equipment
- Heavy pot
- Wooden spoon
- cutting board
- knife
Ingredients
- Here's what you'll need to create a delicious bean goulash filled with layers of flavor and heartiness:
- - 2 cups dried pinto beans soaked overnight and rinsed (you could mix in some kidney, cannellini, or navy beans)
- - 1 pound of kielbasa or another flavorful smoked sausage sliced
- - 2 medium yellow onions chopped
- - 2 tablespoons lard bacon grease, or vegetable oil for cooking
- - 2 medium firm Yukon Gold potatoes peeled and diced
- - 1 small celeriac peeled and chopped (or two ribs of celery)
- - 1 small turnip peeled and diced (optional)
- - 2 carrots diced
- - 1 large green bell pepper diced
- - 2 Roma tomatoes diced
- - 3 tablespoons quality Hungarian paprika this really makes a difference!
- - 4 cloves of garlic minced
- - 1 teaspoon crushed caraway seeds
- - 1 ½ teaspoons dried marjoram
- - 2 tablespoons tomato paste
- - 3 dried bay leaves
- - 2 teaspoons salt
- - ½ teaspoon fresh black pepper
- - 1 smoked ham hock or large smoked neck bone
- - 6 cups chicken broth Aneto Chicken Broth is preferred
- - 1 tablespoon red wine vinegar for an extra layer of flavor
- - 1 tablespoon chopped fresh parsley for garnish
Instructions
Step 1: Sauté the Aromatics
- Start by heating your choice of lard, bacon grease, or oil in a heavy pot or Dutch oven over medium heat. Toss in the chopped onions and sauté for about 5-7 minutes. You want them soft and translucent, becoming aromatic and filling your kitchen with that ‘home-cooked goodness’ vibe.
Step 2: Brown the Sausage
- Add the sliced smoked sausage to the pot and give it a good stir. Cook it for an additional 3-4 minutes until it develops a nice browning. This step adds a wonderful depth of flavor to your goulash.
Step 3: Add the Vegetables and Garlic
- Next, throw in the diced carrots, bell pepper, diced turnip (if using), celeriac, and minced garlic. Stir everything well and cook for another 5 minutes. This mingles the flavors nicely and allows the vegetables to soften a bit before we introduce the beans.
Step 4: Season and Incorporate Tomato Paste
- Now it’s time to add the tomato paste, paprika, caraway seeds, marjoram, salt, and black pepper. The paprika has a powerful role here, so don't be shy. Stir to combine everything and allow it to cook for about a minute or two. These spices create a stellar base for your goulash.
Step 5: Bring in the Beans and Broth
- Add your soaked and drained beans to the pot and stir gently to combine. Then, carefully nestle in the smoked ham hock or neck bone. Pour in the chicken broth—it should cover everything nicely. Bring the mixture to a rolling boil, then reduce the heat to low and cover your pot.
Step 6: Simmer Away
- Let your goulash simmer away for 90-120 minutes. If you’re using a ham hock, it’s a great time to daydream about what’s for dessert. You can occasionally check in, giving it a stir and checking the bean tenderness. You want them to be creamy and tender, but not mushy.
Step 7: Shred and Serve
- Once the cooking time is up, remove the ham hock and shred any meat off the bone. Return the shredded meat to the pot and give it a good stir. If the goulash looks too thick, feel free to add more broth.
Notes
- Soak the Beans: Soaking them overnight not only cuts cooking time significantly but also makes beans easier to digest.
- Quality Matters: Use high-quality Hungarian paprika; it’s essential to the dish’s authentic flavor.
- Adjust for Spice: If you like heat, consider adding a pinch of cayenne or some red pepper flakes.
- Add Fresh Herbs: A sprinkle of chopped parsley before serving can freshen the dish.
- Flavor Boost: A touch of red wine vinegar at the end can brighten everything up.
Nutrition
Serving: 8g | Calories: 350kcal
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