Casseroles

Hungarian Bean Goulash (Babgulyás)

This isn’t just any ordinary bean soup – it’s a rich, smoky masterpiece that combines tender beans with savory kolbász sausage and aromatic vegetables in a paprika-infused broth that’ll make your kitchen smell absolutely incredible.

The combination of genuine Hungarian paprika, marjoram, and caraway seeds creates a flavor profile that’s both comforting and exotic, while the smoked ham hock adds a depth of flavor that’ll have you coming back for seconds (and thirds).

What makes this babgulyás truly special is the way all those beautiful ingredients meld together during the slow, gentle simmering process.

The beans become creamy and tender, the vegetables break down just enough to thicken the broth naturally, and that smoky sausage infuses every single spoonful with rich, savory goodness.

This is comfort food at its absolute finest – the kind of dish that brings families together around the dinner table and creates those cozy moments we all crave.

Plus, it’s incredibly satisfying and filling, making it perfect for feeding a crowd or meal prepping for the week ahead.

Ingredients

For the Bean Base

2 cups dried pinto beans, soaked overnight then rinsed and drained (can also use a combination of beans like kidney, borlotti, navy, cannellini, etc)
6 cups Aneto Chicken Broth
1 smoked ham hock or large smoked neck bone

For the Aromatics and Vegetables

2 tablespoons lard, bacon grease or oil
2 medium yellow onions, chopped
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

For the Protein and Seasonings

1 pound kolbász, kielbasa or other flavorful smoked sausage, sliced
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

Instructions

Prepare the Base

1 Heat the lard, bacon grease or oil in a heavy Dutch oven or cast iron pot over medium heat until shimmering. The fat should coat the bottom evenly and be hot enough that a piece of onion sizzles immediately when added.
2 Add the chopped onions and cook until soft and translucent, 5-7 minutes, stirring occasionally with a wooden spoon. The onions should release their moisture and become golden around the edges but not browned.
3 Add the sliced smoked sausage and cook for another 3-4 minutes, stirring frequently. The sausage should start to release its oils and develop slightly crispy edges, which will add incredible flavor to the base.

Build the Flavor Foundation

4 Add all the diced vegetables (celeriac, carrots, bell pepper, tomatoes, potatoes, and turnip if using) along with the minced garlic. Cook for another 5 minutes, stirring regularly to prevent sticking. The vegetables should start to soften and release their aromas.
5 Stir in the tomato paste and all the seasonings (Hungarian paprika, thyme, marjoram, caraway seeds, bay leaves, salt, and pepper). Cook for 1-2 minutes while stirring constantly to prevent the paprika from burning, which would create a bitter taste. The mixture should become fragrant and the paprika should coat everything evenly.

Combine and Simmer

6 Add the soaked and drained beans to the pot, stirring to combine with the vegetable and sausage mixture. Make sure the beans are evenly distributed throughout the pot.
7 Nestle the smoked ham hock or neck bone into the mixture, then pour the chicken broth over everything. The liquid should cover all ingredients by about 1 inch – add more broth or water if needed.
8 Bring everything to a rolling boil over medium-high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 90-120 minutes. The exact cooking time depends on the age and type of your beans – they should be completely tender and creamy when done.

Finish and Serve

9 If using a smoked ham hock, carefully remove it from the pot using tongs. Once cool enough to handle, shred the meat off the bone using two forks and return the shredded meat to the pot. Discard the bone and any fat or gristle.
10 Taste and adjust seasoning with additional salt and pepper if needed. Remove the bay leaves before serving.
11 Serve hot as is with some crusty bread, or ladle over spätzle if you’d like more bulk. Traditional accompaniments include a green salad or cucumber salad, and many people enjoy a dollop of sour cream on top.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results):

Dutch oven or heavy-bottomed pot – A quality Dutch oven with excellent heat retention ensures even cooking and prevents hot spots that could burn the paprika or stick the beans. The Lodge cast iron Dutch oven is an excellent investment that will last generations.
Wooden spoon or silicone spatula – Essential for stirring without scratching your pot’s surface, especially important when cooking the paprika base.
Sharp chef’s knife and cutting board – You’ll be doing quite a bit of vegetable prep, so a sharp knife makes the work much faster and safer.

Helpful Upgrades:

Kitchen scale – For the most accurate measurements, especially when scaling the recipe up or down for different crowd sizes.
Immersion blender – If you prefer a partially blended texture, you can use this to blend just a portion of the finished goulash for extra body.
Fine-mesh strainer – Useful for rinsing the soaked beans thoroughly before cooking.

Nice-to-Have Options:

Slow cooker or pressure cooker – While traditional stovetop cooking is preferred, you can adapt this recipe for either appliance if needed.
Storage containers – This recipe makes excellent leftovers and freezes beautifully, so quality containers are helpful for meal prep.

Recipe Variations and Dietary Modifications

Traditional Hungarian Variations:

Mixed bean babgulyás – Combine kidney beans, navy beans, and borlotti beans for varied textures and colors
Vegetarian version – Omit the sausage and ham hock, use vegetable broth, and add extra smoked paprika for depth
Spicy variation – Include hot Hungarian paprika or add fresh hot peppers with the bell peppers

Protein Modifications:

Different sausages – Try Polish kielbasa, German bratwurst, or Spanish chorizo for unique flavor profiles
Additional meats – Some regions add diced bacon or leftover roasted pork along with the sausage
Seafood version – Coastal Hungarian variations sometimes include smoked fish instead of sausage

Vegetable Adaptations:

Seasonal vegetables – Add parsnips in winter, fresh corn in summer, or mushrooms for earthiness
Cabbage addition – Stir in chopped cabbage during the last 30 minutes of cooking for extra heartiness
Root vegetable focus – Increase turnips and add rutabaga for a more rustic, winter-focused version

Cooking Method Variations:

Slow cooker adaptation – Brown the base on stovetop, then transfer to slow cooker for 6-8 hours on low
Pressure cooker version – Reduce liquid by half and cook on high pressure for 45 minutes with natural release

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This hearty babgulyás provides approximately 320-380 calories per serving, making it a substantial and satisfying meal. The combination of beans and sausage delivers about 18-22 grams of protein per serving, while the beans contribute significant dietary fiber (approximately 8-10 grams), supporting digestive health and helping maintain stable blood sugar levels. The variety of vegetables provides essential vitamins including vitamin C from the bell peppers and tomatoes, beta-carotene from the carrots, and potassium from the potatoes.

Health Benefits of Main Ingredients:
The pinto beans are nutritional powerhouses, packed with plant-based protein, folate, and iron, while being naturally low in fat and cholesterol-free. Hungarian paprika contains capsaicin and antioxidants that may help reduce inflammation and support cardiovascular health. The celeriac provides vitamin K and phosphorus for bone health, while carrots supply beta-carotene for eye health. Marjoram and thyme offer antimicrobial properties and digestive benefits, while caraway seeds have traditionally been used to aid digestion.

Dietary Considerations:
This recipe is naturally gluten-free when served without bread, and can easily be made dairy-free by skipping the optional sour cream garnish. It’s high in fiber and provides complex carbohydrates for sustained energy. The dish is naturally low in saturated fat despite the rich flavor, with most fats coming from the sausage and cooking fat.

Smart Swaps and Ingredient Substitutions

Bean Substitutions:

Pinto beans → Great Northern beans, cannellini beans, or navy beans (same cooking time)
Mixed bean approach → Combine 2-3 different bean varieties for varied textures and colors
Canned bean shortcut → Use 4-5 cans drained beans, reduce cooking time to 45-60 minutes

Meat and Fat Alternatives:

Kolbász sausage → Polish kielbasa, andouille sausage, or German bratwurst
Ham hock → Smoked turkey leg, bacon bones, or 2-3 strips of bacon for lighter option
Lard → Bacon grease, olive oil, or avocado oil (though flavor will be milder)

Vegetable Swaps:

Celeriac → 2 celery ribs plus 1 small parsnip for similar flavor profile
Hungarian wax peppers → Bell peppers, Cubanelle peppers, or mild poblanos
Roma tomatoes → 1 can diced tomatoes (drained) or 2 tablespoons additional tomato paste

Spice and Seasoning Alternatives:

Hungarian paprika → Spanish smoked paprika (use 2 tablespoons for milder flavor)
Marjoram → Oregano or Italian seasoning blend
Caraway seeds → Fennel seeds or omit entirely for simpler flavor

Budget-Friendly Options:

Premium sausage → Regular smoked sausage or even hot dogs in a pinch
Fresh vegetables → Frozen mixed vegetables added in final 30 minutes

Make It Diabetes-Friendly

Carbohydrate Management:

Reduce potatoes → Use only 1 medium potato instead of 2, or substitute with 1 cup diced turnips for lower carb impact
Bean portion control → Serve over cauliflower rice or zucchini noodles instead of bread or spätzle
Add extra vegetables → Increase non-starchy vegetables like bell peppers, celery, and cabbage to add volume without carbs

Protein and Fat Balance:

Choose leaner sausage → Opt for chicken or turkey sausage to reduce saturated fat
Increase protein ratio → Add extra lean protein like diced chicken breast in the last 30 minutes of cooking
Healthy fat additions → Drizzle with extra virgin olive oil instead of using sour cream

Portion and Timing Strategies:

Smaller portions → Serve 1 cup portions with large green salad for volume
Estimated carbs per serving → Approximately 25-30 grams with modifications (vs 35-40 grams original)
Blood sugar friendly → The high fiber content helps slow glucose absorption

Smart Serving Suggestions:

Pair with protein → Serve alongside grilled chicken or fish for balanced macros
Vegetable boost → Add steamed broccoli or sautéed spinach on the side

Total Carb Reduction: Modified version reduces carbs by approximately 30-35% compared to traditional recipe

Perfect Pairing Suggestions

Beverage Pairings:
This robust goulash pairs beautifully with medium-bodied red wines like Hungarian Egri Bikavér (Bull’s Blood) or a Pinot Noir that won’t overpower the paprika flavors. For beer lovers, try a Czech pilsner or German wheat beer to complement the smoky sausage. Non-alcoholic options include sparkling water with lemon, unsweetened iced tea, or traditional Hungarian fruit juices if available.

Side Dish Recommendations:
Serve with crusty sourdough bread or Hungarian rye bread for dipping into that incredible broth. Cucumber salad with vinegar and dill provides a refreshing contrast to the rich goulash, while sauerkraut adds traditional Central European flair. For heartier appetites, buttered egg noodles or homemade spätzle turn this into an even more substantial meal.

Complete Meal Ideas:
Start with a light mixed green salad with apple cider vinaigrette to cleanse the palate. The goulash serves as a perfect main course, followed by traditional Hungarian desserts like apple strudel or dobos torte. For casual entertaining, serve family-style with assorted pickled vegetables and good quality mustard on the side.

Occasion Suggestions:
This hearty dish is perfect for cold weather gatherings, football watching parties, or cozy family dinners. It’s excellent for meal prep Sundays since it reheats beautifully and tastes even better the next day. Consider it for potluck dinners or winter holiday celebrations when you want something warming and satisfying that feeds a crowd.

Pro Tips and Troubleshooting

Professional Cooking Techniques:
Always bloom your Hungarian paprika in the fat for 1-2 minutes before adding liquids – this releases the essential oils and prevents the raw, dusty taste that uncooked paprika can have. Don’t skip the overnight bean soaking; it reduces cooking time significantly and ensures even cooking. When browning the sausage, let it develop those golden edges before stirring – this creates fond that adds incredible depth to your final dish.

Common Mistake Prevention:
Never add salt to beans at the beginning of cooking, as it can toughen the skins and prevent proper softening. If your beans aren’t tender after 2 hours, they may be old – continue cooking and add more liquid as needed. Avoid high heat during the simmering phase, as rapid boiling can cause beans to burst and create a mushy texture.

Storage and Reheating:
This goulash keeps beautifully in the refrigerator for 5-7 days and actually improves in flavor as it sits. Store in airtight containers and reheat gently on the stovetop, adding a splash of broth if needed. It freezes well for up to 3 months – just thaw overnight in the refrigerator before reheating.

Make-Ahead Strategies:
You can prep all vegetables 1-2 days ahead and store them covered in the refrigerator. The entire goulash can be made 2-3 days in advance, making it perfect for entertaining. For meal prep, portion into individual containers and freeze for quick weeknight dinners.

Recipe Scaling:
This recipe doubles or triples easily for large gatherings – just use a bigger pot and increase cooking time slightly. For smaller batches, halve all ingredients but maintain the same cooking times and temperatures.

This Hungarian bean goulash represents everything wonderful about traditional comfort food – it’s deeply satisfying, incredibly flavorful, and brings people together around the table. The combination of smoky meats, tender beans, and aromatic spices creates a dish that’s both rustic and sophisticated, perfect for anyone looking to explore the rich culinary traditions of Central Europe while creating new family memories in their own kitchen.