Traditional Hungarian Bean Goulash with Pork Shoulder

Bean goulash is a hearty, thick one-pot dish: tender pork, borlotti beans and vegetables in a rich, paprika sauce. A real cauldron mood, even better the next day.

1. The evening before, pick over the 500 g of dried borlotti beans, wash them, and soak them in cold water for at least 8-10 hours. The next day pour the soaking water off, cook them half tender in fresh water, then drain them and set them aside.

2. Cut the 1 kg of pork shoulder into 3-4 cm cubes. Chop the 3 onions finely, crush the 5 cloves of garlic. Trim the 3 carrots and the 1 parsley root, and cut them into smaller pieces.

3. In a large, heavy-based pot heat the 3 tablespoons of lard, and over a medium heat sweat the onion slowly glassy. A little salt helps the onion soften more easily.

4. Add the garlic, the finely chopped 1 tomato pepper and 1 tomato, sweat it for a few minutes, until they collapse, then stir in the 2 tablespoons of tomato purée and the 2 teaspoons of ground caraway.

5. Take it off the heat, sprinkle over the 2 tablespoons of ground paprika and the half tablespoon of smoked paprika, and stir it quickly – take care that the paprika does not burn, as it turns bitter.

6. Put the pork into the stew base, toss it through, and fry it for a few minutes, until it turns white all round and browns a little.

7. Stir in the 1 teaspoon of chilli paste, pour in a little water, cover it, and over a low heat braise it for 60-90 minutes. Stir it occasionally, and always top up with only a little water, so it stays thick.

8. When the meat is almost tender, add the pre-cooked beans, the carrot and the parsley root. Pour in enough water for the desired thickness, and cook it on, until everything softens.

9. At the end taste it, and season it with salt, freshly ground pepper, and a little more chilli paste if needed.

Tip: Before serving, rest it for 15-20 minutes, so the sauce thickens and the flavours come together. With fresh bread it is the real thing.