Traditional Sokac beans with smoked meat
(0)
240 min
Masterpiece
Kifli Kukták
Klasszikus mohácsi sokac bab lassú tűzön cserépedényben főzve, szaftos füstölt csülökkel, illatos fűszerekkel és tarkababbal. Gazdag és lélekmelengető egytálétel az egész családnak.
Ingredients
Preparation method
Preparation
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.
Layering and slow cooking
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.
Chef's tip
The special feature of Sokac beans is the slow, even simmering in a clay pot. If you do not have a clay pot, it can also be prepared perfectly in a heavy Dutch oven.
Due to the salt content of the smoked meat, be careful with salting; it is best to taste it near the end of cooking and add more salt if necessary.
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