Savory Hungarian Red Bean Stew with Paprika and Herbs
Experience the warmth of Hungarian cuisine with this hearty and flavorful Red Bean Stew, perfect for winter evenings. Packed with tender red beans, bright vegetables, and the distinctive smokiness of sweet Hungarian paprika, this dish offers a deliciously satisfying meal. Serve it over al dente noodles, thick slices of crusty bread, or fragrant rice for a complete and comforting experience. Top each serving with a dollop of creamy Greek yogurt and a sprinkle of fresh parsley to elevate the flavors. Based on a recipe by Martha Rose Shulman featured in the New York Times, this stew is not just a meal, it’s a celebration of rich, homemade goodness.
N/A
Servings
300
Calories
17
Ingredients
Ingredients
red beans
1 lb (washed, picked over, soaked for 6 hours or overnight in 2 quarts water)
extra virgin olive oil
2 tablespoons (divided)
onion
1 large (chopped)
garlic cloves
6 (minced)
carrots
2 (peeled and chopped)
bell pepper
1 large (cut in small dice)
sweet Hungarian paprika
2 tablespoons
tomato paste
2 tablespoons
bay leaf
1
salt
to taste
oregano
1 teaspoon
cayenne
1 pinch
red wine vinegar
2 tablespoons
sugar
1/2 teaspoon
fresh ground pepper
to taste
parsley
1/2 cup (minced (or a combination of parsley and dill))
Greek yogurt
1/2 cup (for topping)
Instructions
1
Begin by draining the soaked beans using a strainer set over a bowl to catch any excess liquid. Place the beans in a large soup pot or Dutch oven.
2
Measure the soaking water in the bowl and add enough fresh water to total 2½ quarts. Pour this mixture into the pot with the beans, turn the heat to medium-high, and bring it to a gentle boil. Skim off any foam that appears on the surface.
3
In a large, heavy skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions, carrots, and bell peppers. Cook while stirring often until the vegetables are tender and fragrant, about 8 to 10 minutes.
4
Add 2 minced garlic cloves to the skillet and cook for an additional minute until the garlic is aromatic. Season with salt, then add another tablespoon of olive oil and the sweet Hungarian paprika. Stir well and cook for 2 minutes, allowing the vegetables to become fully coated in the paprika.
5
Deglaze the skillet by adding a ladle-ful of the simmering bean water, scraping the bottom and sides to release any browned bits. Transfer this mixture to the pot with the beans, then stir in the tomato paste and bay leaf. Reduce the heat to low, cover, and let simmer for 1 hour.
6
After 1 hour, stir in the oregano, the remaining minced garlic cloves, additional salt to taste, cayenne pepper, red wine vinegar, and sugar. Continue to simmer for another hour, until the beans are tender and the broth is thick and fragrant. Taste and adjust seasoning if necessary, adding more cayenne for additional heat if desired.
7
For a creamier consistency, strain out about 1 cup of beans along with some liquid and purée them, then stir this back into the stew.
8
Just before serving, fold in the minced parsley to freshen up the dish. Serve the stew hot over noodles or thick country bread, garnished with a generous spoonful of Greek yogurt.
Nutrition Information
8g
Fat
45g
Carbs
13g
Protein
10g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Hungarian Red Bean Stew?
It is a hearty winter dish featuring red beans, vegetables, and the smoky flavor of sweet Hungarian paprika, based on a Martha Rose Shulman recipe.
How many calories are in one serving of this stew?
There are 300 calories per serving.
Is this Hungarian Red Bean Stew recipe vegetarian?
Yes, the recipe uses plant-based ingredients like beans, vegetables, and olive oil, though it is topped with Greek yogurt.
How much protein is in this dish?
This recipe provides 13g of protein per serving.
What type of paprika should be used?
The recipe specifically calls for 2 tablespoons of sweet Hungarian paprika.
How long should the red beans be soaked?
The beans should be washed, picked over, and soaked for 6 hours or overnight in 2 quarts of water.
What is the total simmering time for the stew?
The stew simmers for a total of 2 hours: one hour after adding the initial vegetables and another hour after adding the final seasonings.
How can I make the stew have a creamier consistency?
You can strain out about 1 cup of beans along with some liquid, purée them, and then stir them back into the pot.
What suggested sides go well with this stew?
It is recommended to serve the stew over al dente noodles, thick slices of crusty bread, or fragrant rice.
How many garlic cloves are needed?
The recipe requires 6 minced garlic cloves in total.
What is the fiber content of this recipe?
Each serving contains 10g of fiber.
What vegetables are included in the stew?
The stew includes a large chopped onion, two peeled and chopped carrots, and one large diced bell pepper.
How much fat is in one serving?
There is 8g of fat per serving.
How do I deglaze the skillet during cooking?
Deglaze the skillet by adding a ladle-ful of the simmering bean water and scraping the bottom to release browned bits.
What is the total amount of water used for cooking the beans?
You use a total of 2.5 quarts of liquid, combining the soaking water with fresh water.
What herbs are used in the stew?
The recipe uses a bay leaf and a teaspoon of oregano during cooking, plus fresh parsley or dill for garnishing.
Is there any sugar in this recipe?
Yes, 1/2 teaspoon of sugar is added to help balance the flavors.
How much tomato paste is required?
The recipe calls for 2 tablespoons of tomato paste.
When should I add the red wine vinegar?
The red wine vinegar should be stirred in after the first hour of simmering.
Can I make the stew spicier?
Yes, you can add more than the initial pinch of cayenne pepper if you desire more heat.
How much carbohydrate is in each serving?
There are 45g of carbohydrates per serving.
What should I do with the foam that rises while boiling the beans?
You should skim off any foam that appears on the surface as the beans come to a boil.
How much olive oil is used?
A total of 2 tablespoons of extra virgin olive oil is used, divided during the cooking process.
What type of pot is best for this recipe?
A large soup pot or a Dutch oven is recommended for cooking the stew.
How much parsley should be added at the end?
Fold in 1/2 cup of minced parsley just before serving.
What is the role of the Greek yogurt in this recipe?
A dollop of Greek yogurt is used as a creamy topping to elevate the flavors of the stew.
What is the source of the recipe inspiration?
The recipe is based on work by Martha Rose Shulman featured in the New York Times.
How many ingredients are in this recipe?
There are 17 ingredients in total.
How should the carrots be prepared?
The two carrots should be peeled and chopped.
How should the bell pepper be prepared?
The large bell pepper should be cut into small dice.