Bácska pork and rice with beans | Juicy Hungarian one-pot meal

Wash the pork shoulder, pat dry, and cut into 1.5-2 cm cubes. Finely dice the Kolozsvári bacon. Peel and finely dice the onion, and crush the garlic. Core the Hungarian wax peppers and slice into rings or strips, and dice the tomatoes. Rinse the canned red kidney beans under cold water in a colander and drain thoroughly.

Rinse the rice in cold water, then drain in a fine mesh sieve so it is ready for toasting.

Melt the pork lard in a large, heavy-bottomed pot and fry the diced bacon for a few minutes until the fat renders and it turns crisp. Add the chopped onion and sauté over medium heat until translucent, about 5 minutes. Stir in the crushed garlic, then remove the pot from the heat and sprinkle with the sweet paprika powder and ground caraway seeds.