This is the way my other grandmother prepared wax bean stew; I always loved wax bean stew no matter which of my grandmothers made it. My favourite bean was the flat, wide Juliska Bab. Maybe one day wax bean will be as widely available here as the green. I never actually saw green beans until I came to Canada

Paprika Wax Bean Stew

2 cups of yellow wax beans
1 cup green beans
3 Tbsp oil
1 large onion, diced
2 tsp Hungarian paprika
1 garlic, minced
salt to taste
1 yellow Hungarian pepper, quartered, optional
2 Tbsp flour
1 cup cold stock or water
2/3 cup 14% sour cream*
few sprigs of chopped parsley
additional sour cream for serving

*Cooking low fat sour cream into the stew tends to break apart into floating white bits. So if you insist on using low fat sour cream, add it at the table. 

  • Remove the bean ends and pull off the tough stringy bit from the sides. 
  • Rinse beans under cold running water.
  • Chop into 1-1/2 inch lengths. 
  • In a wide bottomed pot sauté the onions on oil until transparent.
  • Remove pot from heat and stir in the paprika.
  • Add the chopped beans, minced garlic and season with salt and pepper.
  • Add the yellow Hungarian pepper pieces.
  • Finally add enough water to the level of the beans.
  • Bring everything to a boil, reduce heat for simmer and put a lid on the pot.
  • Cook the beans tender. 
  • Meanwhile make up the slurry. Add the flour to a small bowl and gradually stir in 1 cup of cold water or cold stock.
  • Stir it smooth.
  • To thicken with the slurry, whisk the cold slurry into the simmering pot.
  • Bring everything back to a simmer and continue in to simmer for 2-3 minutes or until the starchy taste is cooked away. Don't cook it longer, because the starch will break down and the liquid will turn thin again..
  • Remove pot from heat and stir in the sour cream and the chopped parsley. 
  • Serve the stew with extra sour cream on the side.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!