Hungarian Bableves-Style Smoked Ham and Bean Bowl

About This Recipe

Bableves, Hungarian bean soup, is a hearty staple built on dried beans simmered with smoked meat, sweet paprika and caraway, then thickened with a roux (rántás) that gives it real body. This bowl draws on the same base, cooking beans down with smoked ham hock until they've absorbed the meat's flavor, seasoned with the paprika and caraway that define so much of Hungarian cooking, and finished with a swirl of sour cream at the end. The technique that matters most, as with most Hungarian stews, is blooming the paprika in fat off the heat before any liquid is added, since paprika burns and turns bitter within seconds in a hot pan. Caraway seeds, often used whole rather than ground in Hungarian cooking, are added early so they have time to soften and release their flavor into the broth as it simmers. While serving bableves in a bowl over nothing in particular is exactly how it's traditionally eaten — it's a soup, not a dish over rice or grains — reducing it down thicker here so it holds its shape better in a bowl format keeps it true to the same rich, paprika-and-caraway flavor Hungarian households have made for generations.

Ingredients

Serves 6

• 1.5 cupsdried kidney or borlotti beans(soaked overnight and drained)
• 300 gsmoked ham hock or diced smoked ham
• 2 tbsplard or oil
• 1yellow onion(diced)
• 1carrot(diced)
• 2 tbspsweet Hungarian paprika
• 1 tspcaraway seeds
• 1.5 literswater or stock
• 2 tbspall-purpose flour
• 1 tspfine sea salt(to taste)
• 0.5 cupsour cream
• 0.25 cupfresh parsley(chopped)

Instructions

1. 1

   Build the base

   Melt 1 tablespoon lard in a large pot over medium heat. Cook onion and carrot for 6 minutes until softened.

2. 2

   Bloom the paprika

   Remove the pot from heat, stir in paprika and caraway seeds quickly, then return to low heat.

   Take the pot off the heat before adding paprika — it burns and turns bitter within seconds in a hot pan.

3. 3

   Simmer the beans

   Add beans, ham hock and water. Bring to a boil, then reduce to a simmer, cover partially and cook for 45 to 50 minutes until the beans are tender.

4. 4

   Make the roux

   In a small pan, melt remaining lard and whisk in flour, cooking 2 minutes until light golden. Whisk in a ladle of hot broth from the pot until smooth, then stir this mixture back into the pot.

5. 5

   Thicken and finish

   Simmer 10 more minutes until the broth thickens slightly. Remove the ham hock, shred the meat and stir it back in. Season with salt.

6. 6

   Serve

   Ladle into bowls, swirl in a spoonful of sour cream on top of each, and scatter with fresh parsley.

Variations

• •

  Smoked sausage version: use Hungarian csabai or gyulai smoked sausage in place of the ham hock for a spicier, more robust flavor.

• •

  Vegetarian: skip the ham, use vegetable stock, and add a teaspoon of smoked paprika for a similar smoky note.

• •

  Extra vegetables: add diced celery root or parsnip along with the carrot for more depth.

Storage

Refrigerate for up to 4 days; it thickens further once cold, so thin with a little water or stock when reheating on the stove.

Frequently Asked Questions