Traditional Sokac beans with smoked meat

Soak the pinto beans in cold water the night before cooking so that the beans can swell nicely. Wash the smoked pork knuckle thoroughly, then cut it into larger bite-sized cubes.

Peel the onions and garlic, then finely chop them. Clean the carrots and slice them into 0.5 cm thick rounds.

If using a traditional clay pot or Römertopf (clay baker), soak the pot and its lid in water for 30 minutes. Grease the bottom and sides of the pot with lard.