Hungarian-Style Baked Pinto Beans with Roasted Sausage | Hearty Autumn One-Pot Dish

Rinse the pinto beans, and if working with dry beans, soak them in plenty of cold water the night before, then cook them until tender with a bay leaf and a little salt for about 50-60 minutes, and drain. Finely dice the onion and crush the garlic. Slice the wax pepper into rings, and cut the tomatoes into bite-sized cubes.

Cut the Kolozsvári bacon into thin strips or small cubes, and slice the cooked-smoked sausage into 0.5 cm rounds. Preheat the oven to 190 °C.

In a deep, oven-safe skillet or pot, melt the lard and render the bacon until crispy cracklings form. Add the sliced sausage, fry for 2 minutes until browned, then remove the bacon and sausage onto a plate.