Hungarian Yellow Wax Bean Stew (Zöldbabfőzelék)
Ingredients
- 500 g (about 1 lb) yellow wax beans, trimmed and cut into 2-inch pieces
- 1 medium onion, finely chopped
- 2 tbsp vegetable oil or butter
- 1 tsp sweet Hungarian paprika
- 1–2 tbsp flour (for thickening)
- 2 cups water or vegetable broth
- Salt & black pepper, to taste
- Optional: 1 tsp sugar
- Optional: sour cream for serving
Instructions
- Sauté the onion:
- Heat oil or butter in a pot over medium heat.
- Add onion and cook until translucent.
- Add paprika:
- Stir in the paprika for flavor (don’t burn it!).
- Add beans & liquid:
- Add yellow wax beans and water or broth.
- Season with salt, pepper, and a pinch of sugar (optional).
- Bring to a boil, then reduce heat and simmer 20–25 minutes, until beans are tender.
- Thicken the stew:
- Mix flour with a little cold water to make a smooth slurry.
- Stir into the stew and simmer 2–3 more minutes until thickened.
- Serve:
- Serve warm, optionally with a dollop of sour cream on top.
Tips
- For extra flavor, add a small diced carrot or potato.
- Can be served as a main dish with sausage or meatballs, or as a side.
- Traditional, creamy, and perfect for a cozy Hungarian meal 😋
If you want, I can also make a no-flour, ultra-simple version that’s ready in under 20 minutes — just as creamy!
Do you want me to do that?
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