Traditional Hungarian Cholent | Hearty Autumn One-Pot Dish

Sort through the pinto beans and pearl barley, then rinse them thoroughly in cold water. It is advisable to soak the beans in cold water the night before so they soften evenly and more easily. Rinse the smoked pork neck and cut it into larger cubes or thicker slices.

Peel and finely chop the onions, and crush or mince the garlic cloves. Thoroughly wash the eggs in lukewarm water with a brush, as they will cook in their shells inside the cholent.

Melt the lard in a heavy-bottomed, oven-safe pot or clay dish. Add the finely chopped onion and sauté until translucent. Remove from the heat, sprinkle with the sweet paprika and crushed garlic, then quickly stir, taking care that the paprika does not burn.