Bean goulash - Körmös babgulyás
Requirements (8 pers):
1 smoked csülök (400-500g meat)
500 g pinto beans (pinto beans)
5 pig claws (± 2.5 kg)
3 large onions
50g lard or 4 tablespoons of oil
1 bell pepper
1 teaspoon of ground caraway seeds
1.5 tablespoons of paprika powder
2 teaspoons of garlic cream
2 medium parsley roots
1 bay leaf
Salt and pepper
Spicy pepper sauce
Boil the csülök the night before and let it cool off in the liquid. Then place in the refrigerator. The night before cooking, soak the beans in cold water just covering the beans. Wash the pig claws and cut them into three parts each time. Careful cutting prevents any bone debris from remaining.
Peel and chop the onions. Fry the onions in lard or oil together with the claws for 20 minutes, stirring over medium heat. The claws must be colored white. Wash and cut the peppers and tomatoes and add them. Season with caraway seeds, garlic cream, salt and pepper and half of the paprika powder. Pour in the same amount of water until it is just below and let it simmer, covered, over a low heat for 2.5 to 3 hours until the pig claws are tender and soft. Stir regularly in between.
In the meantime, drain the soaked beans and place them in a large stockpot. Pour in the cooking water from the csülök. Peel and wash the carrot and parsley root and cut into rings or half rings. Add to the beans and bring to a boil. Then let it cook over low heat with a bay leaf until the beans are almost soft. Pour the beans into the boiled pork claws and let them boil really soft for another 15-20 minutes. In the meantime, cut the csülök into medium-sized cubes and add these. Stir in a scoop of Spicy pepper sauce for a complete taste. When the babgulyás is ready, remove the pan from the heat and wait ± 10 minutes until the fat collects on the top.
Now remove half of the fat from the babgulyás with a spatula (use if necessary to prepare other dishes). Sprinkle the bean casserole with the remaining paprika. Wait a few minutes until the fat has absorbed and let it heat for another 5 minutes without the lid.
Enjoy your meal / Jó étvágyat!
Preparation time: ± 4 hours including cooking of the csülök.
Below you find the products used in this dish: