In Hungary wax beans or yellow beans are more popular than green beans, soup and stew (főzelék) are more often made with them. Wax beans do not contain chlorophyll, this is the reason why they look different than the usual green beans, however, they taste remarkably similar. While green beans tend to lose some of their vivid hue when cooked, wax bean’s pale yellow color remains even after being blanched.
The wax bean stew I usually make is thickened with flour and sour cream, without roux, and it doesn’t contain paprika. If you can’t obtain wax beans, you can substitute them with green beans. I prefer to season the stew with dill, but parsley also goes well with it.