Hungarian Sólet with Smoked Meat and Beans

Ingredients

• 500g (1.1 lb) smoked beef or pork 500g (1.1 lb) smoked beef or pork
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 teaspoons sweet paprika 2 teaspoons sweet paprika
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 400g (14 oz) canned kidney beans, drained and rinsed 400g (14 oz) canned kidney beans, drained and rinsed
• 400g (14 oz) canned white beans, drained and rinsed 400g (14 oz) canned white beans, drained and rinsed
• 400g (14 oz) canned black beans, drained and rinsed 400g (14 oz) canned black beans, drained and rinsed
• 2 bay leaves 2 bay leaves
• 500ml (2 cups) beef or vegetable broth 500ml (2 cups) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 35g
• Fiber: 15g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the smoked meat to the pot and cook until it is lightly browned on all sides.
3. 3.
   Sprinkle the sweet paprika, smoked paprika, and caraway seeds over the meat and onions. Stir well to coat the ingredients evenly.
4. 4.
   Add the drained and rinsed kidney beans, white beans, and black beans to the pot. Stir gently to combine.
5. 5.
   Place the bay leaves on top of the mixture and pour in the beef or vegetable broth.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
8. 8.
   Remove the bay leaves before serving.
9. 9.
   Serve the Sólet hot with crusty bread or Hungarian dumplings.

Treat your ingredients with care...

• Smoked meat — If you prefer a stronger smoky flavor, you can use a combination of smoked beef and smoked pork. Adjust the cooking time accordingly, as different cuts of meat may require different cooking times.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the dish during the cooking process.
• If you prefer a thicker consistency, you can mash some of the beans with a fork or blend a small portion of the stew before serving.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to develop even further.

Serving advice

Serve the Sólet hot, garnished with fresh parsley or chopped green onions for a pop of color. Accompany it with a side of crusty bread or traditional Hungarian dumplings to soak up the flavorful sauce.

Presentation advice

Present the Sólet in a deep serving dish, allowing the smoky aroma to waft through the air. Sprinkle some paprika on top for an extra touch of color. Serve with a rustic wooden spoon for a traditional Hungarian feel.