Every plate of this Hungarian bean soup is a confession of love. Goulash takes second place to this jewel. Comfort food for the soul!
My smoky bean soup is named by famous Hungarian writer, Mór Jókai, who once said: “Flames of passion may eventually be extinguished at the altar of love. But the oven’s warmth lasts forever. Every plate of food is a confession of love, or vice versa a silent cry for divorce. – This recipe will be loved by everyone!
My smoky bean soup is named by famous Hungarian writer, Mór Jókai, who once said: “Flames of passion may eventually be extinguished at the altar of love. But the oven’s warmth lasts forever. Every plate of food is a confession of love, or vice versa: a silent cry for divorce. "– This hearty recipe will be loved by everyone! Using smoked uncured bacon or ham is important, but if you want a vegan version, use mushrooms, lots of smoked paprika, and some liquid smoke.
Keyword authentic, Freezable, Hearty, iconic, Make Ahead, party food, Pressure-cooker, Stove top
Prep Time 20 minutesminutes
Cook Time 2 hourshours
Soak 1 hourhour
Total Time 3 hourshours20 minutesminutes
Servings 10
Calories 154kcal
Author Chief Desirist Dr Hanna
Equipment
Dutch Oven 6 Qt
Garlic press
strainer
Ingredients
1lbdry beans*
1large smoked ham hock*
1TBSPoil
1cup1 large onion, diced
2large carrotspeeled, sliced
1parsnippeeled, sliced
300ggreen or red pepperdiced
1Jalapeno pepperveins removed, diced
3garlic clovesminced
140gtomatoescubed*
3bay leaves
1TBSPVegeta
salt to taste
1TBSPpaprika
3cupswater
1TBSPvinegar
Instructions
Cook smoked ham the same day or a day before: fully cover the ham with water in a large pot. Cook it for one hour, covered. You will part of the ham, and some cooking water later.)
Soak the beans, covered with water overnight. I usually just cover the beans with water in a pot, and bring it to boil. Boil for 2 minutes, then cover and let it soak for one hour.
In a 6 Qt Dutch oven fry the diced onion on the olive oil for 3 minutes. Add carrots, parsnip, peppers, Jalapeno, and sautee them for anoter 2 minutes. Add minced garlic, and sautee it for 30 seconds.
Slide the veggies to the side of the pot, creating room for frying the paprika for 30 seconds. (That bring out the aroma.)
Add 3 cups of the ham’s cooking water, plus another 3 cups water. Cook soup for another one hour, or until the beans are soft.
Dice the ham, and add to soup.
Serve hot soup with sour cream, vinegar and parsley on top.
Optional vegan version: see Notes.
Notes
Use Pinto beans or Goya small red beans. In summer, you can find fresh beans or you can use frozen lima deans, if you like. No need to soak the later two beans.
Tomatoes: You can use canned tomatoes, if you don’t have fresh.
Vegan version: optional Liquid Smoke helps, if you need to enhance the smokiness, or you want a vegan version of the soup. For the vegan version replace the meat with 1 pound sliced mushrooms, double the smoked paprika.
Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates
