Peppery Marjoram Bean Tokány with Sausage | Hearty Hungarian One-Pot Dish

Cut the Kolozsvár bacon and smoked sausage into thin strips or rounds. Finely chop the yellow onion, and crush or thinly slice the garlic cloves. Pour the canned white beans into a colander, rinse with cold water, and drain thoroughly.

Melt the pork lard in a deep skillet or a thick-bottomed cast-iron pot. Add the Kolozsvár bacon and fry over medium heat until golden brown, then add the sausage and fry for another 2-3 minutes to release its smoky aroma.

Add the chopped onion to the fat and cook over low heat until translucent. Stir in the crushed garlic, remove from the heat for a moment, and sprinkle with the sweet paprika, rubbed marjoram, and a generous amount of ground black pepper.