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What You Need:
(To Serve: 6)
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1½ cups dried pink beans
2 smoked ham hocks, about 3 pounds total, sawed into 1-inch pieces
1 medium yellow onion, peeled and chopped
1½ teaspoons Hungarian paprika
2 quarts Beef Stock or use canned
2 teaspoons freshly rendered lard or oil
4 cloves garlic, peeled and thinly sliced
Salt and freshly ground pepper to taste
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Translate this recipe:
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| How To Cook: |
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1. Soak the beans overnight in about 4 cups of water. Drain the beans and place in a 6-quart pot, along with all other ingredients except the lard, garlic, salt, and pepper.
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2. Cover and simmer until the hocks are tender, about 1½ hours. Strain the hocks from the pot and cool. Remove the meat and discard the bones. Remove ¼ of the beans and puree with 1 cup of the cooking liquid. Return to the pot.
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3. Chop the deboned meat and add to the pot. Stir all together and return the soup to a simmer. Heat a small frying pan, add the lard or oil and garlic, and saute for a moment. Add to the pot along with the salt and pepper.
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4. Be careful with the salt, because the hocks may have provided enough salt already.
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