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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