Hungarian Red Bean Stew Recipes

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RED BEAN STEW



Red Bean Stew image

Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with noodles, or over thick slices of country bread. Note that soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.

Provided by Martha Rose Shulman

Categories     dinner, one pot, soups and stews, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

1 pound (2 1/4 cups) red beans, washed, picked over and soaked for 6 hours or overnight in 2 quarts water
2 tablespoons extra virgin olive oil
1 medium or large onion, chopped
6 garlic cloves, minced
2 carrots, peeled and chopped
1 large or 2 small green bell peppers, cut in small dice
2 tablespoons sweet Hungarian paprika
2 tablespoons tomato paste
1 bay leaf
Salt
1 teaspoon oregano
Pinch of cayenne
2 tablespoons red wine vinegar
1/2 teaspoon sugar
Freshly ground pepper
1/2 cup minced fresh parsley, or a combination of parsley and dill
1/2 cup drained yogurt for topping

Steps:

  • Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
  • Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
  • Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
  • Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.

Nutrition Facts : @context http, Calories 334, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 22 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 5 grams

HUNGARIAN RED BEAN STEW



Hungarian Red Bean Stew image

Hearty winter fare, full of flavor. Serve over noodles or thick-crusted bread; rice would be lovely too! From Martha Rose Shulman of the New York Times

Provided by lecole54

Categories     Beans

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb red beans (washed, picked over and soaked for 6 hours or overnight in 2 quarts water)
2 tablespoons extra virgin olive oil
1 large onion, chopped
6 garlic cloves, minced
2 carrots, peeled and chopped
1 large bell pepper, cut in small dice
2 tablespoons sweet Hungarian paprika
2 tablespoons tomato paste
1 bay leaf
salt, to taste
1 teaspoon oregano
1 pinch cayenne
2 tablespoons red wine vinegar
1/2 teaspoon sugar
fresh ground pepper, to taste
1/2 cup parsley, minced (or a combination of parsley and dill)
1/2 cup Greek yogurt (for topping)

Steps:

  • Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2½ quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
  • Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet (reader suggests adding paprika here) and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladle-ful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to de-glaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
  • Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
  • Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.

Nutrition Facts : Calories 179.4, Fat 5.4, SaturatedFat 0.8, Sodium 64.3, Carbohydrate 26.8, Fiber 7.6, Sugar 4.2, Protein 8.2

SAUSAGE AND RED BEAN STEW



Sausage and Red Bean Stew image

Hearty, delicious and quick. Yes, this does use several canned products and also gets a head start with prepared soup. But there are times, at least in my home, when speed and convenience must take precedence. This recipe originated from Honeysuckle White so, of course, it calls for Italian turkey sausage. I have made it with turkey sausage and with regular Italian sausage--it is good either way. Also, feel free to substitute beans according to preference or what is on hand. I often use cannellini beans rather than red kidney beans.

Provided by GaylaJ

Categories     Stew

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb Italian turkey sausage link (sweet or hot)
1 teaspoon cayenne pepper
1/4 onion, minced
2 (15 ounce) cans kidney beans
1 (15 ounce) can pinto beans
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can minestrone soup (I use 19 ounce can of Progresso brand)

Steps:

  • Cut sausages into 1-inch slices and place in a 6-quart stockpot. Cook over medium-high heat for 5-10 minutes, or until brown. Season with cayenne pepper to taste.
  • Reduce heat to low, add onions and saute' 5 more minutes or until sausage is cooked through.
  • Drain well, add remaining ingredients and stir.
  • Simmer for 10-15 minutes.

Nutrition Facts : Calories 378.6, Fat 8.8, SaturatedFat 0.5, Cholesterol 40, Sodium 1315.2, Carbohydrate 49.2, Fiber 15.8, Sugar 7.8, Protein 27

HUNGARIAN STEW



Hungarian Stew image

"As the owner of a fitness center, I rely on a slow cooker many days to create a wonderful meal for my family." This hearty stew is chock full of herbs and spices reminiscent of the old days. Susan Kain, Woodbine, Maryland

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 15

4 medium potatoes, cut into 1-inch cubes
2 medium onions, chopped
1 pound beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
1-1/2 cups water
3 teaspoons paprika
1 teaspoon salt
1 teaspoon caraway seeds
1 teaspoon tomato paste
1 garlic clove, minced
2 medium green peppers, cut into 1-inch pieces
2 medium tomatoes, peeled, seeded and chopped
3 tablespoons all-purpose flour
3 tablespoons cold water
1/2 cup sour cream

Steps:

  • Place potatoes and onions in a 3-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Place over potato mixture., Pour off excess fat from skillet. Add water to the drippings, stirring to loosen browned bits from pan; heat through. Stir in the paprika, salt, caraway seeds, tomato paste and garlic. Pour into the slow cooker. Cover and cook on low for 6-8 hours. , Add green peppers and tomatoes; cover and cook 1 hour longer or until meat and vegetables are tender. With a slotted spoon, transfer meat and vegetables to a large serving bowl; cover and keep warm. , Pour cooking juices into a small saucepan. Combine flour and cold water until smooth; gradually whisk into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in sour cream. Stir into meat mixture.

Nutrition Facts : Calories 358 calories, Fat 14g fat (5g saturated fat), Cholesterol 60mg cholesterol, Sodium 446mg sodium, Carbohydrate 39g carbohydrate (8g sugars, Fiber 5g fiber), Protein 20g protein.

HUNGARIAN LAMB STEW



Hungarian Lamb Stew image

A sheepherder's fair is held every July in Powder River, Wyoming, and one of the events is a lamb/mutton stew cook-off. I experimented with this recipe for about a year, but it was worth the effort - I won first place!

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 9 servings.

Number Of Ingredients 12

3 slices bacon, cut into 1-inch pieces
2 medium onions, thinly sliced
2 pounds lamb stew meat, cut into 1-inch cubes
2 tablespoons Hungarian paprika
1 teaspoon salt
1 teaspoon caraway seeds
1 garlic clove, minced
1 medium green pepper, sliced, divided
1 medium sweet red pepper, sliced, divided
1 cup water
3 medium potatoes, peeled and cut into 3/4-inch pieces
1 large tomato, sliced

Steps:

  • In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels, reserving drippings. Cook onions in drippings until tender. Remove onions. Brown meat in drippings on all sides over medium-high heat. , Return bacon and onions to pan along with the paprika, salt, caraway, garlic and half the peppers. Add water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Add additional water, if necessary. , Stir in potatoes and remaining peppers. Bring to a boil. Reduce heat; simmer for 20 minutes. Add tomatoes; simmer 10 minutes longer or until meat and vegetables are tender. Adjust seasoning, if necessary.

Nutrition Facts : Calories 241 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 388mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.

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