Bean Goulash (Babgulyás)

Babgulyas represents not only Hungarian culinary tradition but also the adaptability and warmth of Transylvanian cuisine, which has roots that date back centuries. This hearty stew is a rustic, filling, and soul-warming meal that brings people together.

Transylvanian Babgulyás is a rich, comforting stew made primarily with beans and a combination of beef, or sometimes sausage. Its earthy texture is complemented by a blend of aromatic vegetables like onions, carrots, and potatoes. While garlic, paprika, and other spices provide depth and complexity to the flavor profile.

Transylvanian Babgulyás is more than just a meal. It’s a demonstration of the region’s complex history and diverse cultural influences. Through careful preparation, this stew summarizes the essence of Transylvanian life. Simple yet satisfying, full of flavor, and deeply connected to the land.

Whether enjoyed in the heart of Transylvania or shared at a family gathering anywhere in the world, Babgulyas remains a beloved dish. Offering a taste of the past while continuing to evolve and inspire future generations.

This traditional stew has transcended generations and borders, becoming an iconic dish not only in Hungary but also across Central and Eastern Europe.

Its origins lie in the traditional Hungarian gulyás, a dish created by Hungarian herdsmen known as gulyás (goulash). Early versions of the dish were made over open fires, using whatever ingredients were available at the time. Often just meat, vegetables, and spices. Over time, the dish evolved, and regional variations like Babgulyás began to emerge.

A Symbol of Cultural Identity

In Transylvanian Babgulyás, one can see the influence of Hungarian cuisine, with its emphasis on paprika and hearty stews, alongside the more Romanian-inspired use of beans as a primary ingredient. The dish is a perfect representation of the multicultural fabric of the region, where Hungarian and Romanian culinary traditions coexist and influence one another.

It is often prepared for large gatherings, especially during colder months when the need for a warming, filling dish is at its best. It is not just a meal but a celebration of community, heritage, and the agrarian lifestyle that has sustained generations of Transylvanians.

Are you a fan of the multicultural Transylvanian cuisine? Then I recommend trying out this Greek-inspired Romanian Chicken Soup (Ciorbă a la Grec), Transylvanian Mushroom Stew with Polenta (Tocaniță de Ciuperci), and a favorite dessert, Sweet Noodle Pie (Vargabéles). You never can go wrong with the traditional Chimney Cake, or Bejgli, which is a must to try.

Why You’ll Love It

• Hearty, rustic, filling, and soul-warming stew
• Protein-packed
• Versatile
• Easy to make
• Comfort food

While Babgulyás is undoubtedly a dish that has its roots in Hungarian culinary traditions, its place in Transylvanian culture is distinct. Transylvania, which has a long history of diverse cultural influences, has absorbed aspects of various cuisines over the centuries. This is evident in the dish’s blend of flavors, techniques, and ingredients.

Ingredients

The ingredients used in Transylvanian Babgulyás vary slightly from one family to another, but there are several key elements that define the dish.

• Meat: While both pork and beef are common choices, some versions of Babgulyas also include smoked meats like ham or sausage. The meat is often browned in a pot, creating a flavorful base for the stew.
• Beans: Dried beans, typically pinto beans or white beans, are the primary protein in the dish. These are soaked overnight and then cooked until tender, absorbing the savory flavors of the broth and meat.
• Paprika: In Hungarian cuisine, paprika is essential to achieving the distinctive color and flavor of Babgulyás. Sweet paprika is commonly used, but for those who prefer more heat, hot paprika can also be added.
• Vegetables: Onions, bell peppers, carrots, parsnip, and potatoes are standard vegetables that lend texture and sweetness to the dish. Garlic is often used to enhance the overall flavor, while tomatoes may be added for acidity and brightness.
• Spices: Bay leaves and black pepper, bouillon powder (any kind; I used chicken bouillon powder), and fresh parsley are common additions, providing an aromatic base. Some variations also include a touch of vinegar or wine to add a subtle tanginess to balance the richness of the stew.

Instructions for the Babgulyas

The preparation of Babgulyás begins with soaking the beans overnight or at least for 2 hours. Drain and rinse well.

Place the beans in a large pot and add water. Bring to a boil, with some salt, and cook for 1 hour, or until it is tender. I recommend cooking the beans separately, and not together with the goulash. Depending on the beans, the broth might have a weird, unpleasant taste, and leaving it in the goulash would make the whole dish tasteless. Some houses will leave the broth in it, but I choose to throw the bean broth out.

Pour the oil into a large cast-iron Dutch oven. When the oil is hot, add the beef cubes and let them cook for 10 minutes or until brown.

Take out the beef and put it aside. Leave its juice in the Dutch oven to saute the diced onion inside. Add the salt, black pepper, paprika powder, and the bouillon powder to the Dutch. Sautee until the onion is tender.

Add green and red bell peppers and the tomato sauce. Stir together continuously while simmering for 2-3 minutes.

Put the beef into the sauce mixture. Add the bay leaves and minced garlic. Stir again and simmer a couple of minutes more.

Pour the water into the mixture. On HIGH, cook the goulash for 30 minutes or until the beef is close to soft and tender.

Add carrots, the parsnip, and the cooked beans. Cook 15 minutes more or until they are soft.

When it’s almost done, put the potato cubes in the goulash and continue cooking until everything is soft and tender.

Garnish with fresh parsley.

Common Questions

How does Babgulyas differ from regular goulash?

While both Babgulyás (bob-goo-yush) and the original goulash are hearty stews, the main difference lies in the inclusion of beans in Babgulyás. Gulyás typically features meat, potatoes, and vegetables, but Babgulyás adds beans as the primary protein, making it a more filling dish.

The beans absorb the flavors of the meat and broth, adding a distinct texture and flavor to the dish.

What kind of meat is used in Babgulyás?

The most common meats used in the bean goulash are pork and beef. Some variations of the dish also include smoked meats, such as ham or sausage, which add a depth of flavor to the stew.

The choice of meat can vary depending on regional preferences or family traditions.

Can I make Babgulyas vegetarian or vegan?

Yes! You can easily make a vegetarian or vegan version of Babgulyás by substituting the meat with plant-based proteins, such as tofu, mushrooms, or simply leaving the meat out of the dish.

You can also use vegetable broth instead of meat-based broth to keep the dish flavorful. The beans and vegetables still provide a rich and satisfying texture.

Can Babgulyas be made in advance?

Yes, Babgulyas can be made in advance and often tastes even better the next day, as the flavors have more time to develop. Simply store the stew in an airtight container in the refrigerator for up to 3 days. You can also freeze Babgulyás for longer storage, but be sure to let it cool completely before freezing.

What should I serve with Babgulyás?

Bean Goulash is typically served with crusty bread or rustic rolls, which are perfect for soaking up the rich broth. Some people also enjoy it with a spoonful of sour cream on top to add creaminess and balance the flavors. You can also serve it with a side of pickles, as the acidity complements the rich, savory stew.

Is Babgulyás a dish for special occasions?

Babgulyas is a comforting, everyday dish in Transylvania, but it is also commonly prepared for family gatherings, celebrations, and larger social events. It’s a dish that can feed a crowd and is perfect for sharing with loved ones, making it a staple for communal meals.