Bean goulash – Babgulyás

by | Apr 26, 2016 | Soups

Bean goulash is similar to the traditional gulyás, but instead of potatoes it’s made with dried beans. In Hungary pinto beans are the most commonly used variety, but any kind of dried beans can serve the purpose. Concerning the meat the best choice is beef, one of the tastiest cuts is shank, which is perfect for long time cooking; babgulyás, however, can be also made with smoked and/or unsmoked pork. The soup is thick enough without noodles, but you can add pinched noodles (csipetke) if you want; in this case add the noodles to the soup 15-20 minutes before you finish cooking.

Bean goulash / Babgulyás
Bean goulash – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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