Skip to content
  • by

Pink Bean Goulash

Pink Bean Goulash

Serves 6-8.


  • 1 c dry pink beans
  • 1 c carrots, peeled and cut in 1/3 inch slices
  • 3 c water, divided use
  • 2 Tbsp olive oil
  • 1 c onion, coarsely chopped
  • 1 c bell peppers, coarsely chopped
  • 1 c zucchini or celery, coarsely chopped
  • 2 c tomato sauce
  • 2 c water
  • 1 tsp sugar
  • 1 tsp apple cider vinegar
  • 1 tsp dry marjoram
  • 1 tsp dry savory
  • 2 tsp Hungarian paprika
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 1 c fresh parsley, minced
  • 1 c elbow macaroni, cooked according to package directions and drained



  1. Wash, sort and soak pink beans overnight, or use the quick soak method of bringing them to a boil, removing from heat, covering, and allowing to stand one hour.
  2. Cook in 6 cups of fresh water, bringing to a boil, lowing heat, covering and simmering about an hour or until just tender. This can also be done in a pressure cooker, adding a teaspoon of oil to the 6 cups of water, and bringing to full pressure.
  3. Turn the heat to medium low and allow to pressure cook for 25 minutes.
  4. Cool quickly under cold water until the pressure valve goes down. Open and drain.


  1. In a small saucepan, boil 1 cup of the water. Add the carrots and cook 4 minutes.
  2. In a large skillet, heat the olive oil over medium and add the onion, bell peppers and zucchini.
  3. Saute about 4 minutes; add drained carrots, tomato sauce, the remaining 2 cups of water, sugar, vinegar, marjoram, savory, paprika, salt and pepper. Stir well and simmer 2 minutes.
  4. Stir in the drained beans and macaroni.
  5. Cover and simmer on low for 10 minutes, stirring once or twice, and adding more water as needed.
  6. Adjust for salt and pepper. Serve hot.

Leave a Comment

Your email address will not be published. Required fields are marked *