You’re likely referring to the beloved Hungarian Bean Pörkölt or Babpörkölt, a hearty, paprika-laced stew that’s a staple of home cooking in Hungary. It’s not a “chili” in the Mexican sense, but a rich, savory bean stew.
Here is a classic recipe with context and tips.
Hungarian Bean Stew (Babpörkölt)
This is a comforting, smoky, and deeply flavorful stew where the quality of the paprika is paramount. It’s often made with smoked pork, but can easily be adapted for a vegetarian version.
Ingredients
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2 tbsp lard, duck fat, or vegetable oil (lard is traditional)
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2 large onions, finely chopped
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2-3 cloves garlic, minced
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300g (10 oz) smoked pork shoulder/hock, smoked sausage (like kolbász), or spare ribs. For vegetarian: omit and use 1 tbsp smoked paprika.
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3 tbsp Hungarian sweet paprika powder (crucial: use good quality)
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1 tsp Hungarian hot paprika or a pinch of cayenne (to taste)
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2 bay leaves
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1 tsp caraway seeds, lightly crushed
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1 large carrot, diced
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1 parsnip or parsley root, diced (optional, but traditional)
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1 green bell pepper, diced
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2 large tomatoes, peeled and chopped (or 1 can diced tomatoes)
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500g (1 lb) dried pinto, kidney, or borlotti beans, soaked overnight (or 3-4 cans, drained)
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1.5-2 liters (6-8 cups) water or light broth
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Salt and freshly ground black pepper to taste
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1-2 tbsp flour mixed with a little water (optional, for thickening)
Instructions
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Sauté Aromatics: Heat the fat in a large, heavy pot (Dutch oven). Add the onions and a pinch of salt. Cook on low heat until soft and translucent, about 10 minutes. Do not brown.
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“Bloom” the Paprika: Off the heat, stir in the minced garlic and all the paprika powder. Mix quickly to coat the onions. Immediately add a splash of water (to prevent burning) and return to low heat. Cook for 1-2 minutes until fragrant.
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Brown the Meat: If using, add the smoked meat or sausage. Stir to coat with the paprika-onion base and let it sweat for a few minutes.
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Build the Stew: Add the diced carrot, parsnip, bell pepper, tomatoes, bay leaves, and caraway seeds. Stir and cook for 5 minutes.
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Add Beans & Simmer: Drain the soaked beans and add them to the pot. Pour in enough water or broth to cover everything by about 2 inches.
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Low and Slow: Bring to a very gentle simmer. Partially cover and cook for 1.5 to 2.5 hours, until the beans are very tender. Stir occasionally and add more water if needed. If using canned beans, add them in the last 30 minutes of cooking.
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Final Touches: Once the beans and meat are tender, season well with salt and pepper. The stew should be thick and creamy. If it’s too thin, you can stir in the flour slurry and simmer for another 5-10 minutes.
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Rest: Let it stand off the heat for 15 minutes before serving. The flavors will deepen.
Serving
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Serve in deep bowls with a generous dollop of sour cream and a sprinkle of fresh parsley or dill.
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The essential accompaniment: crusty bread, Hungarian lángos (fried flatbread), or soft dinner rolls to soak up the sauce. It’s also commonly served with pickles on the side.
Key Characteristics & Tips
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The Flavor Base: The holy trinity is onion + fat + high-quality paprika. This creates the foundational “pörkölt” technique.
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Paprika is King: Use genuine Hungarian sweet paprika. The quality makes all the difference.
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Texture: It should be thick and stew-like, not a soup. The beans break down slightly to thicken the sauce.
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Smokiness: Traditionally comes from smoked pork. For a vegetarian version, use smoked paprika and/or a teaspoon of smoked salt.
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Common Variations:
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With Meat: Often includes csülök (smoked pork hock), kolbász, or diced pork shoulder.
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Vegetarian (Főzelék): A simpler, soupier version is called Babfőzelék, often finished with a roux (flour+butter) and a splash of vinegar or sour cream.
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Enjoy making this taste of Hungarian comfort food