White Bean Paprikash

Paprikash is a traditional, popular, and comforting Hungarian dish that typically consists of meat (usually chicken or pork) cooked in a rich sauce made with onions, a lot of paprika, and sour cream. It is often served with dumplings or noodles.

Since I am a gardener, I am always on a quest to find new ways to feed my kids vegetables. This recipe has been a great way to use our sweet pepper harvest. So, I do not limit myself to using only paprika, I also add a lot of red and other colored peppers. Carrots are also another ingredient that brings more nutritional value and color to the dish.

Most of the time, I make this recipe with chicken, but in this case, I am using Great Northern beans to limit our meat consumption and increase our fiber intake.

What do you need for this white bean paprikash?

• A healthy cooking fat such as olive oil or ghee ( clarified butter). While fat should be consumed in moderation, studies show that eating fatty foods such as ghee can help with the absorption of some essential vitamins and minerals.
• Great Northern white beans are a type of legume that are versatile and nutritious ingredient. They are high in protein, fiber, and several essential minerals, making them a great addition to any diet and a good meat replacement.
• Colored peppers are a flavorful addition to any dish. They come in a variety of colors, including red, yellow, orange, and green, and each color has its own unique taste. All peppers start with a green color and then turn color at full ripeness, which makes them tastefully sweet. Colored peppers are also packed with vitamins and antioxidants, making them a healthy addition to any meal.
• Carrots are a staple vegetable in every household. They are rich in beta-carotene, which is converted into vitamin A in the body.
• Paprika is a spice made from ground chili peppers, and it is commonly used in a variety of dishes to add flavor and color. It comes in different varieties, including sweet, hot, and smoked. I do make my own paprika spice my home-grown saber peppers.
• Onions are a staple ingredient in many cuisines around the world. They have a pungent flavor and aroma that adds depth and complexity to dishes. Sauteing onion on a low flame caramelizes them and releases their sugars. In addition to the flavor, onions are a good source of vitamin C, fiber, and several antioxidants that can help reduce inflammation and lower the risk of chronic diseases.
• Sour cream is a creamy and tangy dairy product that is commonly used in cooking and baking. It is made by fermenting cream with lactic acid bacteria, which gives it its characteristic tangy flavor. You can also make instant sour cream by adding drops of lemon juice or vinegar to liquid cream.
• Seasoning in this dish is minimal. It mainly relies on the use of paprika and salt.

How to Cook Dried beans?

• Place the beans in a bowl. Cover completely with water. 
• Allow to soak for at least two hours, but overnight is best. 
• Drain the soaked beans and place them in a pot filled with water. 
• On high flame, bring to a boil. 
• Scoop out the foam that forms floating over the beans. Keep doing so until no foam is forming. This step helps reduce the bloated and gassy effect of beans.
• Reduce the flame to medium-low and allow to simmer for 40 minutes. 

How to make the white bean paprikash

• Preheat the fat in a braising pot, then add the chopped onions, carrots, and peppers to saute.
• Season with paprika and salt. Stir to get everything well seasoned.
• Add the canned or precooked beans and stir again to coat. Then, add enough water to cover the beans and bring to a boil.
• Reduce the heat to a simmer, cover, and allow to cook for 35 to 45 minutes.
• Once the beans and all the vegetables are soft stir in the sour cream. Turn off the heat immediately to prevent curdling.
• Serve with some sourdough bread.