Babgulyás is much like a gulyás soup, except beef is replaced with brown kidney beans and chunks of spicy sausage. Cook the beans on their own first. Do not add salt until the end.
BEAN GOULASH
1 cup red kidney beans2 bay leaves
4 Tbsp olive oil
1 onion, diced
1 Tbsp flour
2 Tbsp Hungarian Paprika
1/2 tsp caraway seeds, crushed
2 cloves of garlic, minced
leftover smoked meat or hambone
1-2 carrots, sliced
1 parsnip, sliced
1/2 celery root, chopped
1 small potato
1/4 green pepper, diced
1 tomato, chopped
salt and pepper to taste
1/2 cup of 14% sour cream
• Place beans in a glass container.
• Add 4 cups of water and set it aside to soak overnight.
• Drain and discard the soaking water.
• Rinse the beans in cold running water and drain.
• Place the beans in a medium sized pot and add 2 cups of water.
• Add 2 bay leaves, but do not add any salt.
• Cook the beans for 1 hour or until completely soft.
• In a heavy pot, heat 4 Tbsp olive oil.
• Add the diced onions and sauté until translucent.
• Add 1 Tbsp flour and cook for a little while longer.
• Add the paprika, caraway seeds and minced garlic.
• Add the cooked beans, including the stock.
• Add a bit of leftover smoked pork meat or a ham bone.
• Add 2 cups of cold water and bring to the boil.
• Cover pot, reduce heat and simmer for 1 hour.
• Add the carrots, parsnip, celery root, potato, green pepper and tomato.
• Bring to the boil, cover and reduce heat to a slow simmer.
• Cook for 40 minutes. Remove from heat, but do not take lid off.
• Let soup steep for about an hour.
• Remove the bay leaves.
• Adjust the salt and add some ground pepper to taste.
• Serve the bean gulyás with sour cream on the side.
