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Pinto Beans in Goulash Recipes

Pinto Beans in Goulash


Add a salad and some full-flavored rye bread for a complete Sunday-night supper. As a side dish, it goes very well with barbecued ribs.


Makes 8 to 10 servings

  • 1 pound (about 3 1/2 cups) dried pinto beans, picked over, soaked overnight, and drained

  • 6 cups unsalted beef stock, more or less

  • 3 tablespoons butter

  • 2 large onions, chopped

  • 1 large Russet Potato, peeled and cut into 1.4 inch dice

  • 2 large ripe tomatoes, chopped

  • 1 teaspoon salt

  • 1 tablespoon hot Hungarian paprika

  • 3 tablespoons chopped fresh parsley

  • Sour cream, regular or light

  1. Place the beans in a medium size heavy kettle. Add enough stock to cover by 2 inches. Bring to a simmer over medium heat.

  2. Melt the butter in a small skillet over medium heat. Cook the onions, stirring, until golden, 7 to 8 minutes. Stir in the onions into the beans. Simmer, covered, over low heat, for 30 minutes. Add a little more stock if necessary and simmer until the beans are just tender, at least 1 hour more. Stir in the potato and tomatoes.

  3. Season with salt and paprika. Simmer until the beans are very tender but not mushy, 20 to 30 minutes. Stir in the parsley.

  4. Serve the beans very hot in bowls, with a spoonful of sour cream on top of each serving.

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