Babgulyás — Hungarian Bean Goulash with Smoked Paprika

General Fast With Oil Published June 13, 2026

Hungarians know that goulash was never really about the meat — it was about the paprika, the lard-soft onions, and the long slow build of color and warmth. This bean version keeps all of that and lets the beans carry the weight. Two kinds of beans cook down with sweet and smoked paprika, caraway, and a fistful of fresh marjoram until the broth turns the deep red-brown of a proper gulyás. It is thick, restorative, and the kind of bowl that fuels a long cold day.

On oil days, the onions are softened slowly in oil, which is where Hungarian cooking gets its body. For strict no-oil days, sweat the onions in a splash of water or bean broth and add a little extra paprika at the end to bring back the richness. The beans give you all the protein and staying power either way.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 6
TIME: 1 hour 10 minutes (plus bean soaking, or use canned)

INGREDIENTS

- 1 cup (200g) dried red kidney beans, soaked overnight (or 2 cans, drained)
- 1 cup (200g) dried white cannellini or Great Northern beans, soaked overnight (or 2 cans, drained)
- 3 tablespoons vegetable oil (omit for strict days)
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium carrots, diced
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds, lightly crushed
- 1 tablespoon tomato paste
- 1 can (400g) chopped tomatoes
- 2 bay leaves
- 1.5 liters (6 cups) vegetable broth or water
- 2 tablespoons fresh marjoram, chopped (or 2 teaspoons dried)
- 2 potatoes, peeled and diced (optional, for extra heft)
- Salt and black pepper to taste
- Crusty bread, to serve

METHOD

1. If using dried beans, drain the soaked beans, cover with fresh water, and boil for 45-60 minutes until nearly tender. Drain and set aside. (Canned beans need no pre-cooking.)

2. If using oil: heat the oil in a large heavy pot over medium heat. Add the onions and cook slowly for 8-10 minutes until deeply golden and soft. (For strict days: sweat the onions in 1/4 cup water instead, adding more as needed, until soft.)

3. Add the garlic, bell pepper, and carrots. Cook for 5 minutes until softened. Stir in the caraway seeds.

4. Pull the pot off the heat for a moment and stir in both paprikas and the tomato paste — paprika scorches and turns bitter over direct high heat, so let the residual warmth bloom it for 30 seconds. Return to the heat.

5. Add the chopped tomatoes, bay leaves, cooked beans, potatoes if using, and the broth. Bring to a boil, then reduce to a simmer.

6. Simmer uncovered for 30-40 minutes until the beans are fully tender and the broth has thickened to a hearty stew. Stir occasionally and mash a few beans against the side of the pot to thicken further.

7. Stir in the fresh marjoram in the last 5 minutes. Season generously with salt and pepper. Remove bay leaves and serve with crusty bread.

NOTES

- For strict no-oil days, skip the oil entirely and add an extra teaspoon of paprika at the end to restore depth.
- Hungarian paprika is essential — the dish lives and dies by it. Use a fresh tin; old paprika tastes of dust.
- A spoonful of crushed Hungarian cherry pepper paste (erős pista) at the table adds heat for those who want it.
- This thickens overnight and tastes even better the next day. Loosen with broth when reheating.