Sheet-Pan Gypsy Roast with Spiced Pinto Beans | Juicy Pork Collar with Crispy Bacon Comb

Soak the pinto beans in cold water the night before. The next day, drain them and precook in lightly salted water for about 40-50 minutes until half-tender, then drain. (If using canned pinto beans, simply rinse and drain.)

Lightly tenderize the pork collar steaks and make small cuts along the edges so they do not curl up during roasting. Mix the minced garlic until smooth with the mustard, 10 g of pork lard, half of the sweet paprika, salt, and freshly ground black pepper, then thoroughly coat both sides of the pork steaks.

Cut the onions into thicker half-rings, and slice the Hungarian wax peppers and tomatoes into rounds. Grease a deeper baking pan with the remaining pork lard, then toss the precooked pinto beans together with the onion, pepper, tomato, ground caraway, and the remaining paprika. Pour about 1.5 dl of water or vegetable stock underneath.