ReceptnaptárCreamy green bean stew
Zöldbabfőzelék, thickened green beans, is a light, tangy dish of the Hungarian summer kitchen. A thin roux, onion, a little vinegar and sour cream give it its flavour, and fresh basil or dill brightens it at the end. It can be made with fresh or frozen beans, so there is no need to wait for midsummer, and it also works as a meat-free lunch.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Trim the green beans (remove any stringy, tough bits), then cut into even 2-3 cm pieces.
- Bring plenty of water to a boil in a saucepan and add the bean pieces gradually, in small batches, so the boil never stops - this way they cook quickly and evenly in about 10-15 minutes.
- Once the beans are tender, only then salt them, and set aside a ladleful of the cooking water before draining.
- In another pot, make a thin roux with the lard: toast the flour over a medium heat, stirring constantly, until golden brown.
- Add the chopped onion and fry another 1-2 minutes until translucent.
- Thin the roux out with the reserved cooking water, mix until smooth, then pour it over the drained beans.
- Simmer together for a few minutes, sour slightly with vinegar, and add salt to taste.
- Stir in sour cream before serving, and if you have it, a few finely chopped basil leaves.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Cook the beans in plenty of boiling water and salt them only once they have softened, so that they keep more of their green colour and crunch.
- Set aside some of the cooking water, because it is far better than plain water for thinning the roux: it carries the flavour of the beans into the sauce.
- Add the vinegar in small amounts, tasting as you go. The főzelék should be gently tart, not vinegary.
Frequently asked questions
What topping suits it?
Roast meats, fasírt (Hungarian meat patties), a fried egg or a boiled egg. Because the főzelék is light, it also pairs well with breaded chicken or fried sausage.
Can it be made without sour cream?
Yes. In that case make the roux slightly thicker, and liven up the flavour with a little vinegar or lemon juice. Plant-based sour cream is a good substitute too, which makes it possible to prepare a vegan version.
Similar recipes
- Creamy potato stew · Hungarian
- Creamy green bean stew with meat patties · Hungarian
- Creamy lentil stew · Hungarian
- Zeytinyağlı taze fasulye (olive-oil green beans with tomato, cold) · Middle East & Caucasus
- Boranija (green beans with tomato and onion, with yogurt) · South Slavic
- Creamy pumpkin stew · Hungarian
More hungarian ideas
- Creamy lettuce stew
- Creamy spinach stew with fried bread
- Creamy potato stew with frankfurters (krumplifőzelék)
- Marrow stew with dill
- Creamy spinach stew with boiled eggs
- Savoy cabbage stew
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings