This one-pot rustic bean stew with crispy sausage is so comforting, hearty and delicious. It’s rich paprika flavours and a protein packed meal is so satisfying for any day of the week! All you need is some crusty bread.
I never get tired of comfort food, especially when it has flavours like this that take me back to my childhood. Paprika and Hungarian kolbász are the flavours I am so fond of and the sausage is slightly spicy and oh it is so tasty! Beans have been showing up on many dishes and for me I have been including them in my meals regularly.
This one-pot protein packed meal with a tomato base flavoured with paprika, cumin, garlic and onion comes together so well with it’s fresh dill and parsley! It is a dish you will want to make often and feel free to add a vegetable or two. When you combine the delicious flavours of Hungary, it becomes a satisfying and a delicious meal!!
Hungarian stews go back as far as the 9th century when the shepherds would set out with their flock and prepare their meal over a open fire. They would often make a stew dish as they were hearty, satisfying, flavourful and inexpensive. All that would require is homemade crusty bread to accompany a stew meal. There are many variations of Hungarian stews that include paprika as a base spice, with a choice of meat and whatever vegetables they had on hand. I don’t think I have ever tasted a Hungarian stew I didn’t like. They are all so delicious and satisfying.
INGREDIENTS AND TIPS
White Beans: navy beans were soaked over night to begin the softening process and boiled before adding to the sauce; cannellini beans can be substituted.
Sausage (Kolbász): I used a mild Hungarian kolbász in this recipe that was made locally, and keep in mind this sausage is not dense; the meat is ground larger so not fine ground like most sausages. So when it comes to removing the casing, it requires a little more effort to break the sausage into small pieces. Can substitute with other sausages such as chorizo, and other spicy sausages.
Extra virgin olive oil: was my choice, and since the sausage has some fat in it, you only need very little oil; vegetable oil can be substituted
Onions and Garlic: onions and garlic add lots of flavour and are excellent source of antioxidants, immune booster and loaded with nutrients.
Spices: Hungarian sweet paprika, smoked paprika and cumin are a flavourful blend of spices that makes this recipe so delicious!
Tomatoes: tomato pasta and puree were both added for the tomato base.
Stock: I added chicken stock, however, a vegetable stock could also be used as a replacement.
Fresh herbs: parsley and dill are commonly used in Hungarian recipes, both offer freshness and a mint flavour.
HOW TO MAKE THIS DELICIOUS RECIPE
The night before making this recipe, rinse beans and soak them in water overnight in a large bowl. Make sure you have enough water to cover the beans up to 3-4 inches above the beans. The next morning, rinse again and add to a sauce pot large enough to hold 4-5 cups of water. Bring to a boil, then turn down the temperature to a simmer and cook the beans for about 1-1½ hours. The beans will begin to soften at this point. Drain and set aside. You should have approx. 1¾ cups of beans now.
Heat 1/2 tablespoon of olive oil in a skillet or fry pan, over medium heat. Remove the casing of the sausage and add to skillet. Break up the meat into small pieces. Cook for about 5-7 minutes until the sausage is cooked through and it becomes crispy. Remove from skillet and transfer to a plate.
Using the same skillet, add the remaining olive oil, then add onions and cook for about 3-4 minutes until the onions are transparent. Add garlic and cook for another minute, then stir in both paprikas, cumin and tomato paste. Cook for about 40 seconds. Add the tomato puree, chicken broth and the beans. Simmer on low to medium for 20 minutes.
The last 5 minutes of cooking time, add fresh dill, most of the sausage and parsley, leaving some of the sausage and parsley for garnishing.
WHY MAKE THIS RECIPE
- AN EASY ONE-POT MEAL
- HEARTY AND COMFORTING
- NOURISHING…PROTEIN PACKED AND HIGH IN FIBER
- HEALTHY AND HIGH ANTIOXIDANTS
- A PERFECT WEEKNIGHT MEAL FOR THE FAMILY
- CAUSE IT IS SOOO DELICIOUS
If you have never had Hungarian Kolbasz, I highly recommend it. It has so much flavour with the fresh garlic with sweet and hot paprika. Most of the mild kolbasz has a slight spiciness to it and the hot kolbasz is hot, so just beware when you buy it. You can find this sausage at most European deli’s.
STORE this delicious meal in the refrigerator in an airtight container with a lid for up to 3-4 days. Freeze an leftovers in an freezer safe container for up to 2 months.
DID YOU MAKE THIS RECIPE?
PLEASE LEAVE A COMMENT AND RATING….I WOULD TO HEAR YOUR FEEDBACK AND SUGGESTIONS. 🙂
Hungarian-Style White Bean Stew with Crispy Kolbász
Equipment
- 1 large skillet or fry pan
- 1 medium-large sauce pot
Ingredients
- 3/4 cup white navy beans
- 1½ tbsp extra virgin olive oil, divided
- 10 oz Hungarian mild spicy sausage (kolbasz)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp Hungarian sweet paprika
- 1/4 tsp smoked paprika
- 1/2 tsp cumin
- 1 tbsp tomato paste
- 3/4 cup tomato puree
- 1/2 cup chicken broth
- 2 tbsp fresh dill, chopped
- 4 tbsp parsley, chopped
Instructions
- Rinse beans and soak them in water overnight in a large bowl. Make sure you have enough water to cover the beans up to 3-4 inches above the beans. The next morning, rinse again and add to a sauce pot large enough to hold 4-5 cups of water. Bring to a boil, then turn down the temperature to a simmer and cook the beans for about 1-1½ hours. The beans will begin to soften at this point. Drain and set aside. You should have approx. 1¾ cups of beans now.
- Heat 1/2 tablespoon of olive oil in a skillet or fry pan, over medium heat. Remove the casing of the sausage and add to skillet. Break up the meat into small pieces. Cook for about 5-7 minutes until the sausage is cooked through and it becomes crispy. Remove from skillet and transfer to a plate.
- Using the same skillet, add the remaining olive oil, then add onions and cook for about 3-4 minutes until the onions are transparent. Add garlic and cook for another minute, then stir in both paprikas, cumin and tomato paste. Cook for about 40 seconds. Add the tomato puree, chicken broth and the beans. Simmer on low to medium for 20 minutes.
- The last 5 minutes of cooking time, add fresh dill, most of the sausage and parsley, leaving some of the sausage and parsley for garnishing.
