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Hearty Hungarian bean soup with smoked ribs
Hearty and filling Hungarian soup

Hungarian Bean Soup with Smoked Pork Ribs (Bableves)

Author: Flavelo
Recipes Main Courses
This dish is a textbook example of slow cooking. Smoked pork ribs are rich in collagen, which only breaks down with long heat, becoming tender while gelatinizing and flavoring the bean broth. The bean starch and meat collagen combine to create that creamy, thick texture we love. You can't rush this: time is the key ingredient.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 12 hrs 40 mins
🍽️ Servings 6 servings
🔥 Calories 780 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large Pot (5+ quarts)
  • Cutting Board
  • Wooden Spoon

Instructions

1 ✓

Night before: soak beans in cold water (min. 8-10 hours).

Tip: Rehydration ensures even cooking.
2 ✓

Cut ribs. Boil in water for 20 mins, then discard water.

Tip: Removes excess salt and overpowering smoke flavor.
3 ✓

Sauté chopped onions in fat. Remove from heat, stir in paprika and garlic, add splash of water.

Tip: Creating the stew base.
4 ✓

Add ribs, drained beans, sliced carrots, bay leaves. Cover with plenty of water.

Tip: Collagen and starch will thicken the liquid.
5 ✓

Simmer covered on low for 1.5-2 hours until tender.

Tip: Gentle simmer prevents beans from bursting.
6 ✓

When beans are soft, add tomato. Cook 15 mins. Salt to taste.

Tip: Tomato acidity finishes the flavor profile.

Recipe FAQ

Beans are hard.
Old beans or added acid (tomato) too early. Acid prevents softening; add tomato only at the end!
Too salty.
Smoked meat is salty. Never salt beforehand, only at the very end after tasting.

Ingredients

  • 2 lbs Smoked Pork Ribs
  • 1 lb Dried White Beans (Great Northern or Cannellini)
  • 2 heads Yellow Onions
  • 3 cloves Garlic
  • 2 pcs Carrots
  • 2 pcs Bay Leaves
  • 1 tbsp Sweet Paprika
  • 2 tsp Salt (to taste)
  • 1 tsp Black Pepper
  • 3 tbsp Lard or Oil
  • 1 cup Tomato Sauce or Juice