Hungarian Bean Goulash

Hungarian goulash is a stew or soup of meat and vegetables usually seasoned with paprika and other spices. Originating in medieval Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country. Its origin traces back to the 9th century to stews eaten by Hungarian shepherds. At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. Earlier versions of goulash did not include paprika, as it was not introduced to the Old World until the 16th century.

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1 15-oz can butter beans

1 lb. can kidney beans

1 lb. smoked ham hocks or neck bones

1 lb. beef stew meat

2 32-oz Beef Broth or Water

½ cup olive oil or vegetable oil

1 med red onion, chopped

4 cloves garlic chopped

8 small cherry tomatoes halved

1 small jalapeno pepper (optional)

1 Tabs Hungarian paprika

1 tsp. ground cumin

1 tsp. dried marjoram

2 small dried bay leaves

2 med carrots peeled and thinly sliced

1 large parsley peeled and thinly sliced

1 med celery root thinly sliced

½ cup fresh parsley leaves

1 10 oz sour cream

Salt and black pepper to taste