Bacon and Bean Dödölle | Homestyle Skillet Dish

Peel the potatoes and cut them into even, smaller cubes. Place them in a pot with just enough cold water to barely cover them, and add 1 teaspoon of salt. Cook until tender, about 15-20 minutes. If using dried beans, soak them the night before and cook in salted water until completely tender; if using canned pinto beans, rinse and drain them thoroughly.

When the potatoes are cooked, do not drain the cooking water! Keeping the pot over low heat, mash the potatoes thoroughly in their own cooking liquid using a potato masher. Mix in the prepared tender pinto beans as well, crushing them slightly with the masher. Gradually add the all-purpose flour in several batches and vigorously stir and knead with a wooden spoon over the heat for 4-5 minutes until it comes together into a thick, glossy, stiff dough.

Finely dice the Kolozsvár bacon, finely chop the onion, and crush the garlic. Melt the lard in a spacious, heavy skillet, add the diced bacon, and fry over medium heat until crispy. Remove the bacon cracklings and set them aside.