Hungarian Sweet And Sour Butter Beans Recipes

HUNGARIAN-STYLE GREEN BEANS

Hungarian-Style Green Beans image

A vacation to Hungary inspired this flavorful side of green beans with paprika and mushrooms. Being a vegetarian, I welcome these tasty ideas. -Sherry Johnston, Green Cove Springs, Florida

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 pound fresh green beans, trimmed
1/4 cup butter, cubed
1/2 pound sliced fresh mushrooms
1-1/2 teaspoons paprika
2 garlic cloves, minced
3/4 teaspoon salt

Steps:

In a large saucepan, place a steamer basket over 1 in. of water. Place green beans in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and paprika; cook and stir 4-6 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add green beans and salt; toss to coat.

Nutrition Facts :

CREAMY HUNGARIAN BEAN SOUP

Creamy Hungarian Bean Soup image

Another one for my growing poverty foods cookbook - who says frugal can't taste fantastic? Thanks AJ from gourmet-recipes-from-around-the-world. Soak the beans overnight (longer but uses no energy) or do the rapid soak - cover with water& bring to a boil, simmer 20 minutes, turn off heat, cover & let sit for an hour.

Provided by Busters friend

Categories Onions

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups navy beans
2 small onions, chopped
1 leek, rinsed and chopped
3 medium carrots, diced
6 large garlic cloves, minced
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sweet Hungarian paprika
6 tablespoons flour
6 tablespoons butter
1/2 cup sour cream
2 teaspoons cider vinegar

Steps:

Soak navy beans overnight.
Drain them and place in large soup pot with onions, leek, carrots, and garlic.
Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered, until tender, about 1 1/2 hours.
Make a light taupe-colored roux from the flour & butter in a small saucepan.
Mix in the salt, pepper, and paprika. Ladle out 2 cups of the hot bean water and slowly stir it into the flour until smooth. Add the flour mixture to the beans, stirring constantly. Remove the soup from the heat and whisk in the sour cream and then the vinegar.
Gently reheat the soup for about 10 minutes.

HUNGARIAN SWEET AND SOUR BUTTER BEANS

Hungarian Sweet and Sour Butter Beans image

To save time, canned butter beans (about 4 15-ounce cans?) may be used. Don't drain the beans and then add enough water to account for the missing cooking liquid.

Provided by Mercy

Categories Beans

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 lb butter beans, soaked overnight
salt
2 tablespoons oil or 2 tablespoons butter
3 tablespoons all-purpose flour
6 tablespoons vinegar
3 tablespoons sugar

Steps:

Cook the butter beans in boiling water (enough lightly salted water to cover) until done.
In a saucepan, gently heat the 3 tablespoons oil or butter, once it is bubbling, add the flour and stir to make a paste or roux.
Stir over the heat until the roux changes color to beige.
Add the beans together with their cooking water, stirring constantly, to make a thickish sauce (add more water if necessary).
Add the vinegar and sugar and stir until the sugar is dissolved.
Taste and adjust flavor, if necessary, by adding more vinegar or sugar.
Continue cooking, stirring, for a few more minutes.

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