When you have the feeling that you cleansed your body and it’s time to treat yourself with extra pleasure, my recommendation is a heavy Bean Goulash.
I was wondering why we call this special dish goulash in Transylvania because it is actually a thick stew.
Probably because each house has its own style. I prefer the thicker version; not that I cannot eat the soup, it’s only that if I wanted to eat soup I would prepare Bean Soup, which is a good option too.
If you travel to Transylvania you can see Bean Goulash in Home Baked Bread but as I mentioned before I’m not very good at baking so I chose the easier version.
Bean Goulash
- 500 g dried pinto beans
- 1 piece of smoked ham hock (1-1,3 kg)
- 1 large Spanish onion, finely chopped
- 1 large bell pepper, finely chopped
- 1 large tomato, finely chopped
- 3 grated garlic cloves
- 2 diced carrots
- 2 diced celery sticks
- 2 bay leaves
- 1/2 tsp ground caraway
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp sweet paprika
- 3 tbsp lard, bacon fat or sunflower oil
In a large, deep saucepan heat the lard and add the chopped onion. Sauté gently for 4-6 minutes until soft and golden. Add the chopped bell pepper and sauté for 3 more minutes. Add the chopped tomato and cook until soft. Stir in the salt, pepper, and sweet paprika. Add the beans, meat and bay leaves and cook for 1-1,5 hours. When the beans are soft and the meat is tender add the diced carrots and celery sticks. Add the ground caraway and cook for 20 more minutes.
Say Cheese! 