Hungarian yellow wax bean stew, Zöldbabfőzelék

Hungarian yellow wax bean stew (Zöldbabfőzelék)

This is a wonderful summer vegetarian meal made with freshly picked yellow wax beans, a good portion of sour cream, minced garlic and a pinch of paprika powder. It goes so well either by itself or as a side with fried eggs. Főzelék is a special category in Hungarian cuisine, a type of thick Hungarian vegetable stew. Főzelék is often eaten as the main course for lunch or like a garnish for different meat courses. This is a delicious summer dish, quick and easy recipe to make, done in 30 minutes. It can be served at room temperature, warmed, or my favorite — cold. Here is my recipe:


Ingredients for 4 people:
500 grams (17.5 ounces) of yellow wax beans – ends removed and cut into 3-4 cm (1,5 inch) long pieces
800 ml (3,5 cups) of water
2 good tablespoons of rice flour
250 grams (1 cup) of sour cream
1 clove of garlic, minced
1/2 coffee spoon of sweet paprika powder
salt to taste


Cook the beans in salted water until tender.

In a bowl whisk together the sour cream, the paprika powder, the minced garlic and the flour. Slowly begin to add spoonfuls of the water of the beans to the sour cream-flour mixture, stirring until smooth. When the it is possible to pour, add it to the beans, stirring constantly, to avoid clumping. (You cannot add the sour cream-flour mixture directly to the hot liquid, as it will cause it to curdle. You need to temper the sour cream first.)

Bring it to a boil, it will thicken up. Simmer for another 1 minute and it is done. Salt to taste.