Hungarian Bean Stew with Sausage (Kolbászos Bableves)

 Ingredients

400 g cooked white beans, drained

250 g smoked Hungarian sausage (kolbász), sliced

1 large onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, chopped

200 g mushrooms, sliced

2 tablespoons vegetable oil

1 tablespoon sweet Hungarian paprika

1 teaspoon smoked paprika

1 teaspoon caraway seeds

400 g chopped tomatoes

500 ml chicken or vegetable broth

Salt and black pepper, to taste

1 bay leaf

1 small hot red pepper, optional

Fresh parsley, for garnish

Instructions

Heat the oil in a large pot over medium heat. Add the onion and cook until soft and lightly golden.

Add the garlic and chopped bell pepper. Cook for 2–3 minutes.

Remove the pot briefly from the heat and stir in the Hungarian paprika and smoked paprika so they do not burn.

Add the sliced sausage and mushrooms. Cook for about 5 minutes.

Stir in the tomatoes, white beans, broth, caraway seeds, and bay leaf.

Season with salt and black pepper. Add the hot pepper if you like a little heat.

Bring to a gentle boil, then reduce the heat and simmer for 25–30 minutes, stirring occasionally.

Remove the bay leaf and adjust the seasoning.

Garnish with fresh parsley and serve hot with crusty bread.

Tip: For an even more traditional Hungarian flavor, use authentic Hungarian smoked p

aprika and kolbász sausage.