Székely Cabbage with Beans | Hearty Hungarian One-Pot Dish

Cut the smoked bacon and pork shoulder into 1.5–2 cm cubes. Finely chop the onions and crush or mince the garlic. Taste the sauerkraut: if it is too sour, rinse it once under cold water and drain well. Drain the pinto beans and rinse thoroughly with cold water.

Heat the lard in a heavy-bottomed pot or Dutch oven, add the diced smoked bacon, and render over medium heat until the cracklings are golden brown and crispy.

Add the finely chopped onions to the pot and sauté in the bacon fat for 4–5 minutes until translucent. Stir in the crushed garlic and ground caraway, then cook for another half minute until fragrant.