Bean lecsó with sausage | Rich autumn one-pot dish

Peel and finely slice the yellow onion into half-moons or small dice, and crush the garlic cloves. Wash, core, and slice the wax peppers into rings or strips. Dice the tomatoes into bite-sized pieces.

Finely dice the smoked bacon, and slice the cooked smoked sausage into 0.5 cm thick rounds. Rinse and drain the canned white beans in a colander.

In a deep pan or pot, melt the lard, add the diced smoked bacon, and fry over low-medium heat until crispy and the fat renders out. Add the sliced sausage and fry for 2–3 minutes until nicely browned, then remove the sausage and bacon pieces onto a plate.