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Loading...A rustic, deeply flavored Hungarian classic featuring tender beans simmered with chunks of pork shoulder, smoked pork hock, and a generous measure of sweet paprika. The dish was born in the cauldrons of Hungarian shepherds and is built on slow-simmered beans, pork, and root vegetables for a thick, hearty stew.
Prep Time20 mins
Cook Time75 mins
Total Time95 mins
Servings4
Yield4 generous bowls
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 24 gFat
- 8 gSaturated Fat
- 48 gCarbs
- 13 gFiber
- 7 gSugar
- 46 gProtein
- 880 mgSodium
- 1180 mgPotassium
- 135 mgCalcium
- 7 mgIron
- 20 mgVitamin C
- 240 mcgVitamin A
Ingredients
For the beans and pork
- 2 cups (400 g) dried white beans, soaked overnight and drained
- 1.5 lb (680 g) pork shoulder, cut into 1-inch cubes
- 8 oz (225 g) smoked pork hock or thick-cut smoked bacon, diced
- 6 cups water or light pork broth
- 2 tbsp lard or sunflower oil
For the vegetable and paprika base
- 2 large yellow onions, finely chopped
- 4 cloves garlic, minced
- 3 tbsp sweet Hungarian paprika
- 1 tsp hot Hungarian paprika (optional)
- 2 medium carrots, peeled and diced
- 1 small celery root, peeled and diced
- 1 small parsley root, peeled and diced (optional)
For the aromatics and finishing
- 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
- 1 Hungarian green pepper or green bell pepper, chopped
- 1 tsp caraway seeds, lightly crushed
- 2 bay leaves
- 1.5 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 tbsp chopped fresh flat-leaf parsley, for garnish
Directions
- Drain the soaked beans and place in a large pot. Cover with fresh water and simmer 10 minutes to start the cooking; drain again (this helps with digestibility).
- Heat the lard in a large Dutch oven over medium-high. Add the chopped onions and cook until deep golden, 6 to 8 minutes. Pull the pot off the heat and stir in both paprikas along with the minced garlic; this prevents the spices from scorching.
- Return to the heat. Add the pork shoulder cubes and smoked pork, and brown on all sides for 5 to 7 minutes. Stir in the caraway seeds and bay leaves and cook until fragrant, about 1 minute.
- Add the carrots, celery root, parsley root, tomatoes, green pepper, drained beans, and the 6 cups of broth. Bring to a boil, skimming any foam that rises.
- Reduce the heat to a gentle simmer. Cover the pot partially and cook for 60 to 75 minutes, stirring occasionally, until the beans are completely tender and creamy and the pork is fork-tender and the broth has thickened into a rich, spoon-coating stew.
- Season with salt and pepper to taste. Remove the bay leaves and any bones from the smoked hock. If the stew looks thin, simmer uncovered for another 5 to 10 minutes to thicken.
- Ladle into deep bowls, scatter fresh parsley on top, and serve very hot with crusty white bread or Hungarian pogácsa-style biscuits on the side.
Cook’s Notes
- For the most authentic flavor, use a smoked pork knuckle (csülök) and traditional Hungarian lard; bacon works as a Western substitute.
- Always bloom paprika off direct heat or in fat to keep it from tasting bitter and acrid.
- Older beans may need extra simmering time; taste one before seasoning to be sure they are fully tender.
- The stew thickens noticeably as it cools and is even better the next day, when the smoky paprika flavor has married into the beans.
- A small splash of cider vinegar or a dollop of sour cream stirred in at the table brightens the rich smoky notes.
