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Bean Stew (Babgulyás)

Bean Stew (Babgulyás) is a hearty dish originating from Hungary, known for its rich, savory broth and tender beans, enhanced by vegetables and aromatic spices. Slow simmering develops deep flavors and textures, making this stew a comforting and nutritious meal. It’s perfect for colder days or when a warming, one-pot dish is desired. This recipe introduces a taste of traditional Hungarian cuisine, offering an opportunity to explore new flavors that may become a favorite.

Ingredients

  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 Tbsp paprika
  • 1 tsp caraway seeds
  • 2 cans cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 cup crushed tomatoes
  • 1 Tbsp olive oil

Instructions

  1. In a large pot, heat olive oil over medium heat.
  2. Add the onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
  3. Stir in garlic, paprika, and caraway seeds. Cook for 1 minute until fragrant.
  4. Add the beans, vegetable broth, and crushed tomatoes. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
  6. Taste and adjust seasoning if needed. Serve hot.

Keywords: Dinner, Vegetarian, Savory, Hearty, Hungarian

Spice Rack: Paprika, Caraway Seeds

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