Drain, then cook in fresh water until tender (about 30–40 minutes).
2. Sauté aromatics & meats
In a large pot, heat oil or lard over medium heat.
Add chopped onion, sauté until translucent.
Add garlic, paprika, and caraway seeds — stir briefly until fragrant.
Add diced bacon and sausage; cook 2–3 minutes.
3. Build the goulash
Add carrots, parsnip, potato (if using), and cooked beans.
Pour in water or broth.
Add bay leaf, salt, and pepper.
Bring to a gentle boil, then simmer 20–25 minutes until vegetables are tender and flavors meld.
4. Finish & serve
Taste and adjust seasoning.
Remove bay leaf before serving.
Garnish with chopped parsley and a dollop of sour cream if desired.
💡 Tips
Smoked sausage and paprika give this goulash its signature Hungarian flavor.
Babgulyás is traditionally served with fresh bread or rustic rolls.
Leftovers taste even better the next day.
If you like, I can also make a Facebook-friendly post or a short reel script showing this hearty Hungarian bean goulash in action — perfect for your audience.
