In Hungary, főzelék is a common, well-loved dish – something you’ll find in most homes and school canteens. It’s a thick vegetable stew, somewhere between a soup and a side dish, often served as a main meal. People make it from whatever veggies are in season – peas, spinach, potatoes, beans – and it’s usually quick, easy and filling. For many Hungarians, főzelék tastes like home.

One popular version is paradicsomos vajbabfőzelék, or tomato wax bean stew. It’s especially common in the summer when yellow beans are fresh. The stew is gently flavored with paprika and tomato, thickened with a simple roux, and finished with a little sugar for balance. It’s a humble, satisfying dish that’s great on its own or with a bit of meat on the side.