We're currently doing some long-overdue site maintenance that will likely involve some outages, including a temporary shut-down of our commenting functions. We'll hopefully be done within a few days. In the meantime, thanks for your patience and concern!

Száraz Babfőzelék

Dried Bean Stew

In Transylvania, as in Hungary, főzelék can be made from nearly any type of vegetable. This recipe comes from the Erdélyi Szakácskönyve by Marcsa Néni, and the beans don’t require soaking. By “red rántás“, the author is referring to a roux with added paprika.

Ecet (optional)
Tejföl (optional)

“We are using a cup to measure a one deciliter amount of beans per person,” writes the author. “We are putting the beans in cold water (500 grams beans per 1.5 liters water), covering and cooking slowly (without stirring) over a low heat until the beans are soft. In the meantime, if the water disappears, keep adding more until the beans are cooked. When the beans are half-cooked, add salt. By the time the beans are cooked, there should be just a little bit of water left. From a spoonful of flour, we are making a red rántás with fat. Finely dice an onion, add it to the roux, and sauté. Add the beans to the roux, add a few spoonfuls of milk and cook. To serve, you can add vinegar and sour cream.”

Comments are closed for this entry. Go do something else.
More content from Hungary's leading foreign-language media network
About Chew.hu | Become an All Hungary Member | Newsletters | Contact Us | Advertise With Us
All content © 2004-2012 The All Hungary Media Group. Articles, comments and other information on the All Hungary Media Group's network of sites are provided "as is" without guarantees, warranties, or representations of any kind, and the opinions and views expressed in such articles and columns are not necessarily those of the All Hungary Media Group.