Spicy Bean Goulash

A hearty soup for the cold months!


  • 1 small whole ham hock (450g)
  • 160 g smoked ham/smoked streaky bacon
  • 300 g mixed beans like butter beans, chickpeas, kidney beans etc (soaked overnight then boiled in salted water until just soft)
  • 2 tsp paprika
  • 3 garlic cloves
  • 1 tsp whole black peppercorns
  • 3-4 potatoes (peeled and cubed)
  • 2 bay leaves
  • 2 celery sticks (chopped)
  • 2 onions (chopped)
  • 3 l water
  • salt and pepper to taste
  • flat leaf parsley to finish
  • 1 red chilli (de-seeded and chopped)
  • chilli paste/tom yum paste to finish


  1. Boil the ham hock in the water until tender for approx 1 ½ hours
  2. Strain and keep the stock then check for saltiness, if its too salty for a stock dilute with some water to taste
  3. Cool the ham hock, trim and chop into pieces
  4. Cut the raw smoked ham into similar sized pieces ready to cook
  5. Add a little oil to a large pan
  6. Sweat off the onion, garlic, chilli & celery until soft
  7. Now add the ham hock meat, smoked ham and paprika and stir well
  8. Add the stock which should be about 2 litres
  9. Add the bay leaf and peppercorns
  10. Simmer for about 1 hour then add the diced potato, mix well
  11. Then simmer for approx ½ an hour to cook the potato on a low heat until the meat is soft and tender
  12. Now add the precooked bean mixture ( or open a can or two of the beans and wash off then add those)
  13. Finish with chopped parsley and a little chilli paste and season to taste
  14. Serve with chopped chillies and chilli paste on the side and a nice bowl of sour cream.


Phelim's tip: To save time you can use canned beans rather than dried.


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