Traditional Hungarian Bean Goulash with Pork Shoulder

Sort through the dried beans, rinse them thoroughly, and soak them in cold water overnight (at least 8–10 hours). The next day, drain the soaking water, cover the beans with fresh water, and cook them until they are about halfway tender. Drain and set aside.

Clean the pork shoulder and cut it into 3–4 cm cubes. Finely chop the onions and crush the garlic. Peel the carrots and parsley root, then cut them into smaller pieces.

Heat the lard in a large, heavy-bottomed pot. Add the onions and cook slowly over medium heat until soft and translucent. Add a small amount of salt to help the onions soften and develop a deeper flavor.

Add the garlic, diced bell pepper, and tomato, then cook for a few minutes until the vegetables soften. Stir in the tomato paste and ground caraway.

Remove the pot from the heat, add the Hungarian sweet paprika and smoked paprika, then stir quickly to combine. Be careful not to burn the paprika, as it can become bitter.

Add the cubed pork shoulder to the seasoned onion base and mix well. Cook for a few minutes until the meat is lightly browned on all sides.

Stir in the hot paprika paste, then add a small amount of water. Cover and simmer slowly, adding only small amounts of water when needed, so the dish keeps a thick, rich sauce rather than becoming a soup.

Cook the pork for about 60–90 minutes, stirring occasionally, until it is almost tender.

Add the partially cooked beans, carrots, and parsley root. Add enough water to achieve the desired thick consistency, then continue cooking until the meat, beans, and vegetables are completely tender.

At the end of cooking, taste and adjust the seasoning with salt, freshly ground black pepper, and additional hot paprika paste if desired.

Let the bean goulash rest for 15–20 minutes before serving. This allows the flavors to blend and the sauce to become even richer.

Serve hot with fresh bread, sour cream, and hot peppers.