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Traditional bean goulash served with rich vegetables and smoked meat
Steaming hot bean goulash enriched with smoked knuckle and root vegetables.

Traditional Bean Goulash

Author: Flavelo
Recipes Soups
This is not a mere soup, but a liquid main course. The essence of Bean Goulash is the 'smoke': the cooking liquor of the smoked knuckle sets the tone, into which the creaminess of the beans and sweetness of the vegetables melt. A true slow-cooked dish where the collagen-rich meat and starch-rich beans thicken the broth naturally, without roux.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 600 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot (at least 5 litres)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Celery

Instructions

1 ✓

The night before: soak the beans in cold water and pre-cook the knuckle in a pressure cooker or pot until tender. Do not discard the cooking liquor!

Tip: Soaking rehydrates the beans so they cook evenly and faster.
2 ✓

The next day, sauté the onion in the fat, sprinkle with paprika, and pour in a little of the knuckle stock. Add the drained beans and crushed garlic.

Tip: Be careful with the knuckle stock as it is salty! Dilute with water to taste.
3 ✓

Cook the beans until half-tender, then add the sliced vegetables.

Tip: If you add the vegetables at the start, they will turn to mush before the beans soften.
4 ✓

Meanwhile, knead the egg and flour into a stiff dough and pinch small pieces into the soup (csipetke).

Tip: The pinched noodles are good if they are hard, so they don't disintegrate in the soup but remain a firm bite.
5 ✓

Finally, add the diced cooked knuckle meat and bring to a boil.

Tip: Serve with sour cream and fresh bread.

Recipe FAQ

The beans stayed hard.
The beans were too old, or they were exposed to an acidic environment (tomatoes, vinegar) at the start of cooking, which hardens the skin. Always add acid at the end!

Ingredients

  • 1 whole Smoked pork knuckle (small, hind)
  • 500 g Dried pinto beans (or similar speckled beans)
  • 3 sticks Carrots
  • 2 sticks Parsnips
  • 1 piece Celeriac
  • 2 bulbs Onions
  • 3 cloves Garlic
  • 1 tbsp Lard or Fat
  • 2 tbsp Paprika powder
  • 1 whole Egg (for the pinched noodles)
  • 100 g Flour (for the pinched noodles)