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What You Need:
(To Serve: 4 to 6)
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1 pound small white beans (Great Northern, navy or pea beans)
2 tablespoons lard
1 cup finely chopped onions
½ teaspoon chopped garlic
2 teaspoons sweet Hungarian paprika
1 teaspoon hot paprika
2 cups chicken stock, fresh or canned
1 teaspoon finely chopped hot red peppers
2 pounds boneless smoked pork butt, cut into ½-inch cubes
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Translate this recipe:
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| How To Cook: |
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1. An hour before you plan to cook the beans, cover them with cold water in a 2-quart saucepan or soup kettle and bring the water to a boil. After 1 or 2 minutes, turn off the heat and let the beans soak, uncovered, in the hot water for about an hour.
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2. In a 4- or 5-quart casserole or soup kettle, heat the lard over medium heat until a light haze forms over it. Add the onions and garlic and cook them, stirring occasionally, until the onions are lightly colored.
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3. Remove the casserole from the heat and stir in the sweet and hot paprika, continuing to stir until the onions are well coated. Drain the beans and add them, the chicken stock, the red peppers and pork cubes to the casserole.
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4. Return the casserole to medium heat and bring it to a boil, stirring gently once or twice. Cover tightly and reduce the heat to its lowest point. Simmer for about 1 hour and 15 minutes, then remove the cover and simmer for 15 minutes longer.
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5. The sauce should be thick and should coat the beans and pork lightly. If the sauce seems thin, boil vigorously, uncovered, until it thickens to the desired consistency.
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6. Serve "pasulj" directly from the casserole.
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NOTE: Since the pork may be salty, no salt should be added to the "pasulj" until it is done and can be tasted for seasoning.
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