In Hungary the most widely planted bean type is yellow bean, this variety is more popular than green bean. Yellow beans belong to the family of snap beans, which can be eaten pod and all. Compared to other been varieties yellow wax beans contain less protein and carbohydrate, easily digestible; therefore, they can be included in any slimming diet. The waxy pods contain vitamins A, B1, B2 and C, and their fiber content is also significant. Because of their diuretic and kidney cleanse effect it’s recommended to consume yellow beans regularly.
In the traditional Hungarian cuisine yellow beans are used in soups and stews, but there are tons of recipes that call for them as a component of salads or side dishes. If you google yellow bean soup recipes, you can find various preparation methods, which are not better or worse, just different. In my family yellow bean soup is made with roux and sour cream, either seasoned with garlic and dill, or with onion and parsley leaves.
- 800 g (~1 3/4 lb) yellow beans
- 1-2 dsp (2-4 tsp) salt
- 2 liters (8 cups) water
- 3 garlic cloves (or 1 medium onion)
- 2 tbsp lard
- 2 heaping tbsp flour
- 1 dsp (2 tsp) ground paprika
- 2 heaping tbsp sour cream
- 4-5 sprigs of dill (or parsley)
- sugar and vinegar to taste
Trim the yellow beans top and tail and cut into pieces.
In a pot of salted water cook the beans until tender.
In the meantime make the roux. Heat up the lard, add finely chopped garlic (or finely chopped onion) and gently cook until translucent. Sprinkle with two tablespoons of flour and stir for a few seconds till the roux reaches the blond stage. Turn off the heat. Add paprika and combine. Let the roux cool.
When the beans are soft, ladle some liquid to the roux to dilute. Stir until smooth and lump-free. Pour the mixture in a fine stream to the beans while stirring continuously. Cook the soup for 8-10 minutes. Check if it’s salty enough, add more salt if needed.
Place sour cream in a small bowl. When the soup is ready, turn off the heat, add a ladle of hot soup to the sour cream and whisk to combine. Gradually pour the diluted sour cream into the soup while stirring, and finally add finely chopped dill (or parsley).
After serving it can be flavoured with sugar and/or vinegar.